Catfish Orleans Recipe
blackened or fried catfish fillets over rice, topped with crawfish étouffée and hand-battered shrimp
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Ingredients
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Catfish
Crawfish Étouffée
Hand-Battered Shrimp
Rice
Method
Prepare the Rice
- 1
Cook Rice
In a medium saucepan, combine 2 cups of long-grain rice, 4 cups of water, and salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until water is absorbed and rice is tender.
Prepare Crawfish Étouffée
- 2
Make the Roux
In a large skillet over medium heat, melt 4 tablespoons of butter. Stir in 1 tablespoon of flour and cook, stirring constantly, until the mixture turns a light brown color.
- 3
Add Vegetables
Add 1 cup of chopped onion, 1 cup of chopped green bell pepper, and 1 cup of chopped celery to the roux. Sauté for about 5 minutes until the vegetables are softened.
- 4
Finish the Étouffée
Add 1 lb of crawfish tails, 2 cups of chicken broth, 1 teaspoon of cajun seasoning, and season with salt and black pepper to taste. Simmer for 15 minutes until thickened. Stir in sliced green onions before serving.
Prepare Hand-Battered Shrimp
- 5
Batter the Shrimp
In a bowl, combine 1 cup of all-purpose flour, 1 cup of cornstarch, 1 tablespoon of cajun seasoning, and a pinch of salt. In another bowl, beat 1 egg. Dip each shrimp into the egg, then dredge in the flour mixture until well-coated.
- 6
Fry the Shrimp
In a deep frying pan, heat 4 cups of oil over medium-high heat. Fry the battered shrimp in batches for about 2-3 minutes until golden brown. Remove and drain on paper towels.
Cook the Catfish
- 7
Season and Cook
Rub the blackening seasoning over the catfish fillets. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook the catfish for about 4-5 minutes on each side until blackened and cooked through.
Assemble the Dish
- 8
Serve
On a plate, place a serving of rice, top with the blackened catfish, then spoon the crawfish étouffée over the top. Garnish with hand-battered shrimp and serve immediately.
