Blackened Catfish Smothered in Crawfish Étouffée 🍤🐟
Introduction
This Blackened Catfish Smothered in Crawfish Étouffée is the ultimate Southern comfort dish. Tender, flaky catfish is perfectly blackened with bold spices, then topped with a creamy, flavorful crawfish étouffée that’s rich, savory, and slightly spicy. Served over a bed of fluffy white rice, each bite is a harmony of textures and flavors—from the crisp crust of the fish to the velvety, aromatic sauce. Ideal for weeknight dinners or impressing guests, this dish brings a taste of Louisiana right to your table.
Ingredients
For the blackened catfish
- 4 catfish fillets (≈600 g)
- 2 tablespoons blackened seasoning (store-bought or homemade) (16 g)
- 2 tablespoons olive oil or butter (30 ml)
For the crawfish étouffée
- 1 lb (450 g) crawfish tails (or shrimp)
- 1 tablespoon olive oil (15 ml)
- ½ cup onion, finely chopped (80 g)
- ½ cup bell pepper, finely chopped (75 g)
- ½ cup celery, finely chopped (75 g)
- 3 cloves garlic, minced (9 g)
- 1 can (14 oz / 400 g) diced tomatoes
- 1 cup chicken broth (240 ml)
- ¼ cup heavy cream (60 ml)
- 2 tablespoons flour (15 g)
- 1 tablespoon Worcestershire sauce (15 ml)
- 1 tablespoon hot sauce (optional, 15 ml)
- 1 teaspoon smoked paprika (2 g)
- Salt and black pepper, to taste
- Fresh parsley or green onions, for garnish
For serving
- Cooked white rice (as needed)
Directions
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