Katfish With Krawfish Etouffee Recipe
Katfish with krawfish etouffee over seasoned rice and texas toast.
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Ingredients
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Katfish and Krawfish Etouffee
Method
Cooking Instructions
- 1
Prepare the Etouffee
In a large skillet, melt the butter over medium heat. Add the diced onion, bell pepper, and celery, and sauté until the vegetables are tender, about 5-7 minutes.
- 2
Add the Garlic and Crawfish
Stir in the minced garlic and cook for another minute. Add the crawfish tails and cook for an additional 3-4 minutes.
- 3
Make the Roux
Sprinkle the flour over the mixture and stir well to combine. Cook for 2-3 minutes until the flour is slightly browned.
- 4
Add Broth and Seasonings
Slowly pour in the chicken broth while stirring continuously to avoid lumps. Add the creole seasoning, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 15 minutes, stirring occasionally.
- 5
Fry the Catfish
While the etouffee is simmering, heat oil in a separate pan over medium-high heat. Season the catfish fillets with salt and black pepper, then fry them until golden brown and cooked through, about 4-5 minutes per side.
- 6
Prepare the Rice and Toast
Prepare the cooked white rice and toast the Texas toast according to package instructions.
- 7
Serve
On a plate, serve a bed of seasoned rice topped with the crawfish etouffee and place the fried catfish on the side. Serve with Texas toast.