In a medium saucepan, bring 4 cups of water to a boil. Gradually stir in the stone ground grits and reduce heat to low. Cook for about 20-25 minutes, stirring occasionally, until grits are thickened. Stir in heavy cream and season with salt and black pepper. Keep warm.

Make the Étouffée

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onion, green bell pepper, celery, and garlic. Sauté until soft, about 5-7 minutes. Stir in the canned tomatoes and chicken broth, and bring to a simmer. Mix cornstarch with a little water to create a slurry, then add to the skillet to thicken the mixture. Add crawfish tails and simmer for another 5 minutes. Set aside.

Cook the Catfish

Pat the catfish fillets dry and season with Cajun seasoning. In another skillet, heat vegetable oil over medium-high heat. Fry or blacken the catfish for about 4-5 minutes on each side or until cooked through and golden brown.

Assembly

To serve, place a serving of grits on a plate, top with the crawfish étouffée, and lay the fried catfish on top. Garnish with additional crawfish tails if desired.