| 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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