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
Shrimp
Crawfish Étouffée
Rice
Method
Catfish
- 1
Prepare the Catfish
Season the catfish fillets with cajun seasoning, salt, and black pepper. Heat olive oil in a skillet over medium-high heat.
- 2
Cook the Catfish
Add the seasoned fillets to the skillet and cook for about 4-5 minutes on each side until they are blackened or golden brown. Remove from heat and set aside.
Shrimp
- 3
- 4
Bread the Shrimp
Dredge each shrimp first in the flour mixture, then dip in the egg mixture, and finally coat with bread crumbs.
- 5
Fry the Shrimp
Heat vegetable oil in a deep skillet over medium-high heat. Fry the breaded shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Drain on paper towels.
Crawfish Étouffée
- 6
- 7
Add Crawfish and Seasoning
Stir in the flour and cajun seasoning. Cook for a few minutes, then add crawfish tails and chicken broth. Simmer for about 15-20 minutes, stirring occasionally, until thickened.
- 8
Finish the Étouffée
Adjust seasoning as needed. Remove from heat and garnish with chopped green onions.
Rice
- 9
Cook the Rice
In a medium pot, bring water to a boil. Add the rice and a pinch of salt. Reduce heat, cover, and simmer for about 18-20 minutes until the rice is tender and water is absorbed.
Assembly
- 10
Plate the Dish
On a plate, serve a portion of rice, top with blackened catfish, then generously ladle crawfish étouffée over the catfish. Add a handful of fried shrimp on the side. Garnish with additional green onions if desired.
