Catfish mulate's crawfish etouffee

1 Servings

Ingredients

Quantity Ingredient
Crawfish Etouffee:
1 pounds Crawfish tails -- peeled
1¼ cup Dry onions -- diced
¼ cup Celery -- diced
½ cup Green bell pepper --
Chopped
2 ounces Margarine
¼ teaspoon Salt
¼ tablespoon Cayenne pepper
1 cup Fresh parsley -- chopped
1 cup Green onion tops -- chopped
Broiled Catfish:
12 Catfish filets -- 2 to 3 oz
Each
3 tablespoons Cayenne pepper
1 tablespoon Salt
2 cups All-purpose flour
8 ounces Margarine
2 cups Green onion tops -- chopped

Directions

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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