Blackened Catfish Smothered in Crawfish Étouffée 🍤🐟 – Bold, Flavorful & Comforting

👩‍🍳 Instructions

1️⃣ Prepare the Crawfish Étouffée 🦞

1. In a large skillet, heat olive oil over medium heat.
2. Add the onion, bell pepper, and celery. Sauté for 5–7 minutes until the vegetables are softened.
3. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
4. Stir in the flour and cook for 1–2 minutes to create a roux (a thickening base).
5. Add the canned diced tomatoes, chicken broth, and heavy cream. Stir well and let the sauce simmer for about 10 minutes until it thickens.
6. Add the crawfish tails, Worcestershire sauce, hot sauce (if using), smoked paprika, salt, and black pepper. Simmer for an additional 5–7 minutes until the crawfish is heated through and the sauce is rich and flavorful.
7. Remove from heat and set aside.

2️⃣ Cook the Blackened Catfish 🐟

1. While the étouffée is simmering, season the catfish fillets generously with blackened seasoning on both sides.
2. Heat olive oil or butter in a skillet over medium-high heat.
3. Cook the catfish fillets for 4–5 minutes per side until golden and crispy on the outside and the fish flakes easily with a fork. Remove from heat and set aside.

3️⃣ Assemble the Dish 🍽️

1. Place the cooked catfish fillets on a plate or serving dish, over a bed of cooked white rice.
2. Spoon the crawfish étouffée generously over the catfish, covering it completely.
3. Garnish with fresh parsley or chopped green onions for a burst of color and flavor.

4️⃣ Serve and Enjoy! 🍽️

• Serve immediately while hot, with extra hot sauce on the side for those who enjoy extra heat!
  

  🌟 Tips & Variations