There’s nothing like topping your seafood with more seafood, and it doesn’t get more Louisiana than a catfish & crawfish combo. Throw in our Étouffée , and you’ve got yourself an iconic Cajun entree. Careful you don’t get hooked!

Ingredients

  • 1 package of Louisiana Fish Fry Products Etouffée Base
  • 1 package of Louisiana Fish Fry Products Seasoned Fish Fry, 10 oz.
  • 4 catfish filets, 7 oz. each
  • 5 Tbsp. of butter
  • 2 cups water
  • 1 lb. crawfish tails
  • 4 cups cooked rice

Directions

  1. Melt butter in a saucepan. Add Étouffée Base and stir over low heat until mixture is medium brown. Stir in 2 cups of water, mix well, and bring to a boil, stirring often. 
  2. Add crawfish tails to the mixture and return to boil. Reduce heat and cook for 15 minutes. 
  3. Remove the saucepan from heat and let it stand for an additional 15 minutes. 
  4. While the etouffée mixture is standing, fry fish. Rinse fish well in ice cold water. Shake off excess water. Pour Seasoned Fish Fry into a shallow dish and firmly press fish into the Seafood Breading Mix until completely coated.
  5. Deep fry fish at 350°F until golden brown and internal temperature is 145°F. To serve, spoon étouffée over prepared rice, place catfish on top, then ladle additional étouffée on top of the catfish. Enjoy!

Pro Tips

Oysters in Your Air Fryer

Ever wondered whether you should try oysters in your air fryer? So have we, and we were curious enough to test it out.

Click here for the full Air Fried Garlic Butter Oysters recipe page.

Spoiler alert: Yes, you can and yes, you should.

Oranges in your Seafood Boil

Try using oranges instead of lemons in your crawfish boil!

-submitted by Timothy Dunn

Fresh Fruit Cobbler

Want to use fresh fruit in your cobbler? Here’s what to look for in season. Bananas, apples and lemons are available year round. In the summer try blueberries, peaches, blackberries, plums and raspberries. Come fall, go for pecans, cranberries, figs or pears. Try chestnuts in your winter cobbler. And in the spring use apricots, strawberries or rhubarb.

Non-Cherry Glazed Pork

If cherry isn’t really your jam, try Elizabeth Hunter’s Cherry-Glazed Pork Meatballs with any jam flavor to make it your own (we promise, Elizabeth won’t mind).

N.O. Style BBQ

Don’t let shrimp have all the fun. Try our New Orleans Style BBQ Shrimp recipe with chicken, pork tenderloin, fish or chargrilled oysters too! Here’s how to make Chargrilled Oysters.

Sweet Potatoes

Swap out regular potatoes for a yammin’ variation on seafood boils. A little sweetness goes a long way when you throw in fresh sweet potatoes. Your boil buddies will be wowed by this unexpected twist!

Potato Salad Gumbo

For true Louisiana-style gumbo, serve with potato salad and French bread! Try these potato salad recipes: Cajun Potato Salad or Out of Mayo Potato Salad.

Pasta Etouffée

To change things up a bit, try pasta instead of rice when cooking with our Shrimp Creole Base or Etouffée Base.

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