Blackened Catfish With Crawfish Étouffée - cooking recipe

Ingredients

Catfish
4 fresh catfish fillets (4-6 ounces each)
8 tablespoons butter, melted
blackening seasoning, to taste
Crawfish Etouffee
1 large onion, chopped
1 small bell pepper, chopped
1 stalk celery, chopped
1 -2 garlic, minced
1/2 cup butter
2 tablespoons flour
1 tablespoon tomato paste
salt and pepper, to taste
1 - 1 1/2 cup water
1 lb crawfish tail
1/2 cup green onions or 1/2 cup parsley, chopped

Preparation

Dredge each filet in 4 ounces of melted butter. Coat with blackening seasoning to taste. Place in a hot, heavy iron skillet. Brown each side for about 7 minutes.
In a medium sized pan, saute the onion, bell pepper, celery and garlic in the butter until they are tender or clear, about 5 minutes. Add the flour and stir until the roux has a blonde color. Add the tomato paste, mix well. Add the salt, pepper, 1 cup of water and crawfish tails. Simmer for about 15 - 20 minutes. Adjust consistency with the remaining 1/2 cup of water if necessary.
Serve with crawfish etouffee on top blackened catfish. Garnish with green onions or parsley. Tip: Serve over rice or mashed potatoes.