Samantha Darbonne with Jambalaya From the Bayou
Pan Fried Catfish with Crawfish Cream Sauce Topping
Ingredients:
2 lbs Catfish fillets
¼ C Extra Virgin Olive Oil
1 ½ TBS Cajun Seasoning
½ C All Purpose Flour
1 stick of Butter, not Margarine
Sauce:
1 stick of Butter, not Margarine
1 bunch sliced green onions, keeping
Onion bottom separate from onion tops
1 lb Crawfish Tails
1 C Whipping Cream
Procedures:
Rinse catfish fillets, pat dry with paper towel, set aside. Mix half of Cajun seasoning with flour. Rub catfish with olive oil, dredge through flour mixture, coating catfish. Melt one stick of butter, olive oil, and the remaining Cajun seasoning. Cook for 8 minutes on each side. For sauce, melt the other stick of butter in sauce-pan. Saute’ green onion bottoms, add crawfish, saute’ for additional 5 minutes, or until crawfish are heated. Add whipping cream to onions and crawfish, bringing to a boil. Lower heat, allowing sauce to thicken. Pour crawfish cream sauce over catfish fillets, top with a pinch of seasoning and green onion tops. Serve immediately! Enjoy!