Fried Catfish with Dirty Rice and Cajun Crawfish Cream Sauce

3. Make the Cajun Crawfish Cream Sauce

1. In a saucepan over medium heat, melt the butter. Add the diced onion and green bell pepper. Cook for about 5 minutes, until soft and translucent.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Stir in the crawfish tails (or chopped shrimp), diced tomatoes, and Cajun seasoning. Let it cook for 2–3 minutes to blend the flavors and heat the crawfish through.
4. Pour in the heavy cream and bring to a gentle simmer. Let it reduce and thicken for 3–5 minutes, stirring occasionally. The sauce should lightly coat the back of a spoon.
5. Season with salt and black pepper to taste. Stir in the chopped fresh parsley and remove from heat.

4. Assemble and Serve

1. Spoon a generous portion of the dirty rice onto each plate, spreading it out to create a bed for the fish.
2. Place one crispy fried catfish fillet over the rice.
3. Generously drizzle the Cajun crawfish cream sauce over the catfish, allowing some to run onto the rice.
4. Garnish with additional parsley or sliced green onions for a fresh finish.
5. Serve immediately while hot and enjoy a hearty, flavor-packed Southern classic!

Servings & Timing

• Servings: 4
• Prep Time: 25 minutes
• Cook Time: 45 minutes