Directions
- Prepare the crawfish étouffée: Heat olive oil in a large skillet over medium heat. Sauté onion, bell pepper, and celery for 5–7 minutes until softened.
- Add garlic: Stir in minced garlic and cook 1–2 minutes until fragrant.
- Create the roux: Sprinkle in the flour and cook 1–2 minutes, stirring constantly, until lightly golden and fragrant.
- Add liquids: Stir in diced tomatoes, chicken broth, and heavy cream. Simmer for about 10 minutes until the sauce thickens slightly.
- Add seafood and seasoning: Stir in crawfish tails, Worcestershire sauce, hot sauce (if using), smoked paprika, salt, and black pepper. Simmer another 5–7 minutes until the crawfish is heated through and the sauce is rich. Adjust seasoning to taste. Remove from heat.
- Prepare the catfish: While the étouffée simmers, season catfish fillets evenly on both sides with blackened seasoning.
- Cook the catfish: Heat olive oil or butter in a separate skillet over medium-high heat. Cook fillets 4–5 minutes per side until golden and crispy outside and flaky inside.
- Assemble the dish: Serve catfish over a bed of white rice and spoon crawfish étouffée generously over the fillets.
- Garnish: Sprinkle with fresh parsley or chopped green onions for extra flavor and color.
Recipe Details
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Substitute crawfish with shrimp or crab for a slightly different seafood flavor.
- Add a splash of white wine to the étouffée for extra depth.
- Use cauliflower rice for a lower-carb option.
- For more heat, increase cayenne pepper or hot sauce in the étouffée.
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