Shrimp Etouffe W/ Fried Catfish Recipe

Prep

Peel and devein shrimp if not already done; pat dry and refrigerate. Finely dice the onion, bell pepper and celery (the 'holy trinity'); mince garlic. Measure out stock, spices, and herbs.

Make a light roux

In a heavy-bottomed Dutch oven or deep skillet over medium heat, melt 2 tbs unsalted butter with 2 tbs oil. Add the 0.33 cups flour and whisk continuously. Cook, stirring, until the roux turns a light peanut-butter brown and smells slightly nutty, about 6–8 minutes. Watch carefully to avoid burning; reduce heat if it darkens too fast.

Sweat the trinity

Add the diced onion, green bell pepper and celery to the roux. Stir to coat and cook until vegetables are softened and translucent, about 6 minutes. Stir in minced garlic and tomato paste and cook 1 minute until fragrant.

Build the sauce

Slowly whisk in the 3 cups stock to the roux/vegetable mixture so it smooths out without lumps. Add smoked paprika, 0.5 tsp cayenne, 1 tbs Worcestershire sauce, 1 bay leaf and 1 tsp dried thyme. Bring to a gentle simmer, reduce heat to low, and simmer uncovered 12–15 minutes to thicken and develop flavor. Taste and adjust seasoning.

Finish with shrimp

Season the shrimp lightly with a pinch of salt and 0.25 tsp black pepper. Add shrimp to the simmering étouffée and cook until they turn pink and opaque, 3–5 minutes depending on size. Remove from heat, stir in remaining 2 tbs unsalted butter, 1 tbs lemon juice, chopped parsley and sliced green onions. Remove bay leaf before serving.

Buttermilk soak

In a shallow bowl or container combine 2 cups buttermilk, 1 tbs hot sauce, 1 tsp kosher salt and 0.5 tsp black pepper. Submerge catfish fillets in the mixture, cover and refrigerate 20–30 minutes. This tenderizes and seasons the fish.

Prepare dredge

While fish soaks, whisk together 1.5 cups cornmeal, 0.5 cups all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cayenne and 0.5 tsp baking powder in a wide, shallow dish. Season with a pinch more salt if desired.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (roughly 3–4 cups depending on pan). Heat over medium-high until oil reaches 350–360°F (175–182°C) or a small pinch of dredge sizzles immediately and browns in ~30 seconds.

Dredge and fry

Remove fillets from buttermilk, letting excess drip back into bowl. Press each fillet into the cornmeal mixture, coating both sides and shaking off excess. Fry in batches without crowding: carefully lay fillets in hot oil and cook 3–4 minutes per side until deep golden brown and internal temperature reaches 145°F (63°C). Adjust heat as needed to maintain 350°F. Transfer to a wire rack set over a baking sheet to drain and keep crisp.

Finish

When all fillets are fried, hold in a warm oven (about 200°F) if necessary for up to 15 minutes. Serve with lemon wedges alongside the etouffée and rice.

Cook white rice according to package directions (or reheat prepared rice) to yield about 4 cups cooked. Spoon a generous portion of warm shrimp étouffée over a bed of rice on each plate.

Place a fried catfish fillet beside or partially on top of the rice/étouffée. Garnish with extra chopped parsley, sliced green onions, a lemon wedge and pickled jalapeños on the side if using. Serve immediately so the catfish stays crisp.