Étouffee Crowned Catfish Recipe
etouffee of choice (shrimp or crawfish) over fried catfish w/ maque choux rice & seasonal vegetable
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Ingredients
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Etoffee
Fried Catfish
Maque Choux Rice
Seasonal Vegetables
Method
Make the Étouffee
- 1
Prepare the Roux
In a large skillet, melt butter over medium heat. Whisk in flour and cook, stirring constantly until the roux turns a deep brown color.
- 2
- 3
Season and Simmer
Add cayenne pepper, paprika, bay leaves, shrimp or crawfish, and chicken broth. Season with salt and black pepper. Allow the mixture to simmer for about 20 minutes.
Fry the Catfish
- 4
- 5
Fry Fillets
Heat oil in a frying pan over medium-high heat. Fry the catfish fillets for about 4-5 minutes on each side until golden brown. Drain on paper towels.
Cook Maque Choux Rice
- 6
- 7
Add Rice and Broth
Add rice, corn, chicken broth, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer until rice is cooked.
Prepare Seasonal Vegetables
- 8
Assembly
- 9
Serve
On a plate, layer the maque choux rice, top with fried catfish, and generously ladle the étouffee over it. Serve with sautéed seasonal vegetables on the side.
