Recipes / Catfish Tony
There’s nothing like topping your seafood with more seafood, and it doesn’t get more Louisiana than a catfish & crawfish combo. Throw in some of our Etouffée, and you’ve got yourself an iconic Cajun entree. Careful you don’t get hooked!
- 1 package of Louisiana Fish Fry Products Etouffée Base
- 1 package of Louisiana Fish Fry Products Seasoned Fish Fry
- Four 7 oz catfish filets
- 5 Tbsp. of butter
- 2 cups water
- 1 lb. crawfish tails
- 4 cups cooked rice
Melt butter in saucepan. Add Louisiana Fish Fry Products Etouffée Base and stir over low heat until the mixture is medium brown. Stir in 2 cups water, mix well and bring to a boil, stirring often. Add crawfish tails to mixture and return to boil. Reduce heat and cook 15 minutes. Remove saucepan from heat and let stand an additional 15 minutes. Prepare and fry catfish filets using the instructions located on our Louisiana Fish Fry Products Seasoned Fish Fry package. In a serving dish, spoon etouffée over rice, place catfish on top, and then ladle additional etouffée on top of the catfish.