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    • Catfish Mulate’s Crawfish Etouffee

    Posted on
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    (0)
    CATEGORY CUISINE TAG YIELD
    Seafood Cajun Entre’ or s, Seafood 1 Servings

    INGREDIENTS

    1 lb Crawfish tails — peeled
    1 1/4 c Dry onions — diced
    1/4 c Celery — diced
    1/2 c Green bell pepper —
    Chopped
    2 oz Margarine
    1/4 ts Salt
    1/4 tb Cayenne pepper
    1 c Fresh parsley — chopped
    1 c Green onion tops — chopped
    12 Catfish filets — 2 to 3 oz
    Each
    3 tb Cayenne pepper
    1 tb Salt
    2 c All-purpose flour
    8 oz Margarine
    2 c Green onion tops — chopped

    INSTRUCTIONS

               CRAWFISH ETOUFFEE:
           BROILED CATFISH:
In a medium skillet, melt margarine, add onion, celery and bell pepper.
Cook for approximately 20 minutes. Season crawfish with salt and cayenne
pepper; add to skillet mixture, stirring well. Cook for 10 minutes then add
parsley and onion tops. Keep Etouffee warm until needed to serve over
catfish.
Broiled Catfish: Use small sheet pan to lay out filets. Sprinkle both sides
with seasonings. Dust each side of filets with flour. Heat flat-top grill
or
skillet to 375 . Pour melted margarine on grill or in skillet. Allow to
heat,
then add catfish. Cook for 4 minutes on each side.  Remove catfish from
skillet, top each Filet with 4 ounces Mulate's Crawfish Etouffee. Sprinkle
top
with green onions. Note: Crawfish Etouffee may also be served over white
rice.
Shrimp can be used in place of crawfish and the catfish can be substituted
with any fresh water fish.  Festival: Mulate's Accordian Festival; July 4,
1995.    Recipe: Mulate's Restaurant.
Posted to MM-Recipes Digest V3 #193
Date: Wed, 10 Jul 1996 15:54:10 -0400
From: billspa@icanect.net (Bill Spalding)
Recipe By     : Cajun Country Recipes

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