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
- 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.
- Add crawfish tails to the mixture and return to boil. Reduce heat and cook for 15 minutes.
- Remove the saucepan from heat and let it stand for an additional 15 minutes.
- 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.
- 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!
