Blackened Catfish Smothered in Crawfish Étouffée

• Cooked white rice

Instructions

1. Prepare the Crawfish Étouffée:
   Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion, bell pepper, and celery, sautéing for 5–7 minutes until softened and fragrant. Add the minced garlic and cook for an additional 1–2 minutes, avoiding browning to keep the flavor mellow and aromatic.
2. Build the Roux:
   Stir in the flour, coating the vegetables evenly. Cook for 1–2 minutes, stirring often so it forms a light roux that will thicken the sauce. The mixture should begin to take on a slight golden tint without burning.
3. Simmer the Sauce:
   Add the diced tomatoes, chicken broth, and heavy cream. Stir well to dissolve the roux into the liquid. Allow the mixture to simmer for about 10 minutes until thickened and cohesive. Add the crawfish tails, Worcestershire sauce, optional hot sauce, smoked paprika, salt, and black pepper. Simmer another 5–7 minutes until the crawfish are heated through and the sauce becomes rich and velvety.
4. Cook the Blackened Catfish:
   While the étouffée simmers, season both sides of the catfish fillets with the blackened seasoning. Heat the olive oil or butter in a separate skillet over medium-high heat. Add the fillets and cook for 4–5 minutes per side until the outside develops a dark, flavorful crust and the fish flakes easily with a fork. Transfer to a plate to rest briefly.
5. Assemble the Dish:
   Spoon warm white rice onto each serving plate. Place a blackened catfish fillet on top, then ladle the crawfish étouffée generously over the fish. Garnish with fresh parsley or green onions for color and brightness.

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