Breaux Bridge Classic Recipe
3 strips of fish - grilled, blackened or fried - topped with our crawfish etouffee and your choice of side.
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Ingredients
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Fish
Crawfish Étouffée
Sides
Method
Cooking Fish
- 1
Grill, Blacken, or Fry the Fish
Preheat your grill or skillet. For grilled or blackened fish, brush the fillets with olive oil and season with blackening seasoning, salt, and pepper. Grill for 4-5 minutes on each side or until cooked through. For fried fish, heat oil in a skillet and fry the fillets for about 3-4 minutes on each side until golden brown.
Making Crawfish Étouffée
- 2
Prepare the Étouffée
In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and bell pepper, cooking until softened (about 5 minutes). Stir in the minced garlic and cook for another minute. Add the crawfish tails and cook for 2-3 minutes. Sprinkle the flour over the mixture, stirring constantly for about 2 minutes. Gradually stir in the chicken broth and cajun seasoning. Let simmer for 15-20 minutes, stirring occasionally, until thickened.
Serving
- 3
Assemble the Dish
Place a serving of steamed rice on a plate, top with the cooked fish fillets, and spoon the crawfish étouffée generously over the fish. Garnish with chopped green onions and serve with your choice of side.