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  Recipe Home » Misc » Catfish Mulate's Crawfish Etouffee
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  Catfish Mulate's Crawfish Etouffee
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 166
Ingredients:
Crawfish Etouffee:
1 lb Crawfish tails -- peeled
1 1/4 cup Dry onions -- diced
1/4 cup Celery -- diced
1/2 cup Green bell pepper --
Chopped
2 oz Margarine
1/4 tsp Salt
1/4 tbsp Cayenne pepper
1 cup Fresh parsley -- chopped
1 cup Green onion tops -- chopped
Broiled Catfish:
12 Catfish filets -- 2 to 3 oz
Each
3 tbsp Cayenne pepper
1 tbsp Salt
2 cup All-purpose flour
8 oz Margarine
2 cup Green onion tops -- chopped
Instructions:
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.

Recipe By : Cajun Country Recipes

From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
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