Catfish mulate's crawfish etouffee
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Crawfish Etouffee: | ||
| 1 | pounds | Crawfish tails -- peeled |
| 1¼ | cup | Dry onions -- diced |
| ¼ | cup | Celery -- diced |
| ½ | cup | Green bell pepper -- |
| Chopped | ||
| 2 | ounces | Margarine |
| ¼ | teaspoon | Salt |
| ¼ | tablespoon | Cayenne pepper |
| 1 | cup | Fresh parsley -- chopped |
| 1 | cup | Green onion tops -- chopped |
| Broiled Catfish: | ||
| 12 | Catfish filets -- 2 to 3 oz | |
| Each | ||
| 3 | tablespoons | Cayenne pepper |
| 1 | tablespoon | Salt |
| 2 | cups | All-purpose flour |
| 8 | ounces | Margarine |
| 2 | cups | Green onion tops -- chopped |
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.
Recipe By : Cajun Country Recipes From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est