Ingredients:
For the Blackened Catfish:
4 catfish fillets
2 tbsp blackened seasoning (store-bought or homemade)
2 tbsp olive oil or butter (for cooking)
For the Crawfish Étouffée:
1 lb crawfish tails (or shrimp, if preferred)
1 tbsp olive oil
1/2 cup onion, finely chopped
1/2 cup bell pepper, finely chopped
1/2 cup celery, finely chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 cup chicken broth
1/4 cup heavy cream
2 tbsp flour (for thickening)
1 tbsp Worcestershire sauce
1 tbsp hot sauce (optional, for heat)
1 tsp smoked paprika
Salt and black pepper, to taste
Fresh parsley or green onions (for garnish)
For Serving:
Cooked white rice (for serving)
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