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crawfish etouffe topped with catfish fillet

Catfish Etouffee

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Servings: 2 Servings
Ingredients Method

Ingredients
  

  • 2 U.S. Farm-Raised Catfish Fillets
  • 3 tablespoons olive oil divided
  • 1 to 2 cups mixed bell peppers diced
  • 1/2 cup red onion diced
  • 1/2 cup celery diced
  • 2 tablespoons fresh garlic chopped
  • 2 cups of your favorite etouffée sauce
  • 2 teaspoons Cajun seasoning spice blend
  • 1 cup rice cooked

Method
 

  1. Heat 2 tablespoons olive oil in sauté pan over high heat; add peppers, onion, celery and garlic. Sauté until onions are soft. Add etouffée sauce and reduce to a simmer.
  2. In another skillet, heat 1 tablespoon olive oil over medium high heat. Sprinkle fillets with Cajun seasoning. Place into skillet and sauté for approximately 4 to 5 minutes.
  3. Turn fillets over and gently pour etouffée sauce over fillets. Reduce heat to low; simmer approximately 5 minutes or until catfish is cooked through.
  4. Serve over rice.