Cajun Smothered Catfish

Hey kids we had a great dinner last night with some old and new friends, Evada Cooper of "My RV Kitchen with Lady E" and Terry Cooper aka "the Texas RV Professor" along with Steve and Kathy Anderson owners of "Workamper News" and the "RV Inspection Connection". Some great people, great conversation and we had some really good food at the Kuntry Katfish restaurant here in Conroe TX which was my inspiration for todays recipe.

Cajun Smothered Catfish

•         Ingredients

  • 1 stick unsalted butter
    2 tablespoons all-purpose flour
    1 cup chopped yellow onions
    1/2 cup chopped celery
    1/2 cup chopped green bell peppers
    1/4 cup chopped green onions
    1 tablespoon minced garlic
    1 teaspoon salt
    1 1/2 cups shrimp stock or water
    1 pound crawfish/ shrimp tails/crab meat
    2 teaspoons fresh lemon juice
    Season to taste
    Cooked long grain white rice

    Directions

        In a large pot, melt the butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. 

        Add the onions, celery, bell peppers, green onions, garlic, bay leaves, salt and pepper, stirring until the vegetables are soft, about 5 minutes.

        Add crawfish, shrimp, stock and lemon juice and simmer for 3-5 minutes or until liquid has reduced to a gravy.  Serve over Blackened Catfish

 

Blackened Catfish

Ingredients

4 nice sized filets

Cajun seasoning

4 T olive oil

4T butter

Directons

In a cast iron skillet melt butter and add olive oil

Coat catfish filets with Cajun or Blackened seasoning

Sear filets on each side for 4-6 minutes depending on the thickness of the filet.

Serves 4

 

 

 

       

        Happy Cooking!