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| Catfish Mulate's Crawfish Etouffee Recipe |
Category: Seafood
Rating:
N/A
Servings: 1
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Ingredients
1 crawfish etouffee:
1 lb crawfish tails -- peeled
1 1/4 cup dry onions -- diced
1/4 cup celery -- diced
1/2 cup green bell pepper --
1 chopped
2 oz margarine
1/4 teaspoon salt
1/4 tablespoon cayenne pepper
1 cup fresh parsley -- chopped
1 cup green onion tops -- chopped
1 broiled catfish:
12 catfish filets -- 2 to 3 oz
1 each
3 tablespoon cayenne pepper
1 tablespoon salt
2 cup all-purpose flour
8 oz margarine
2 cup green onion tops -- chopped
Cooking Directions:
In a medium skillet, melt margarine, add onion, celery and bell pepper. Cook for approximately 20 minutes. Season crawfish with salt and cayenne pepper; add to skillet mixture, stirring well. Cook for 10 minutes then add parsley and onion tops. Keep Etouffee warm until needed to serve over catfish. Broiled Catfish: Use small sheet pan to lay out filets. Sprinkle both sides with seasonings. Dust each side of filets with flour. Heat flat-top grill or skillet to 375 . Pour melted margarine on grill or in skillet. Allow to heat, then add catfish. Cook for 4 minutes on each side. Remove catfish from skillet, top each Filet with 4 ounces Mulate's Crawfish Etouffee. Sprinkle top with green onions. Note: Crawfish Etouffee may also be served over white rice. Shrimp can be used in place of crawfish and the catfish can be substituted with any fresh water fish. Festival: Mulate's Accordian Festival; July 4, 1995. Recipe: Mulate's Restaurant.
seafood
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