Recipe courtesy of Coosh's Bayou Rouge
Recipe courtesy of Coosh's Bayou Rouge
Episode:
Seafood and Comfort
Captain Al
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- Level: Intermediate
- Total: 1 hr 35 min (includes marinating time)
- Active: 1 hr 10 min
- Yield: 4 to 6 servings
This dish has it all. Our creamy crawfish étouffée smothering fried catfish over rice. Captain Al has tons of flavor.
- Level: Intermediate
- Total: 1 hr 35 min (includes marinating time)
- Active: 1 hr 10 min
- Yield: 4 to 6 servings
Ingredients
Rice:
Crawfish Étouffée:
Catfish:
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Directions
Special equipment:
a deep-fryer or deep-fry thermometer- For the rice: In a pot, bring 4 cups water to a boil. Add the rice. Reduce the heat to low and cover the pot. Simmer until the rice is fully cooked and fluffy, 15 to 20 minutes.
- For the crawfish étouffée: In a large pot, melt the butter over medium-high heat. Add the onions, celery and bell peppers. Sauté until the onions become translucent, about 5 minutes. Stir in the Cajun spice, granulated garlic, minced garlic, salt and black pepper. Mix well to ensure that the seasonings are evenly distributed. Add the crawfish to the pot and reduce the heat to medium. Cook until the crawfish fat is released and the crawfish is well-incorporated with the base mixture, 5 to 8 minutes. In a separate bowl, whisk together the flour with 4 cups water until smooth. Pour this mixture into the crawfish base, stirring constantly to combine. Continue to cook and stir until the mixture thickens, 5 to 8 minutes. Turn the heat to low, then stir in the chives and parsley. Turn off the heat.
- For the catfish: In a bowl, combine the buttermilk and Cajun spice. Soak the catfish fillets in the buttermilk mixture for 10 to 15 minutes to marinate.
- Heat the oil in a fryer or deep pan to 350 degrees F.
- Dredge the catfish in the yellow fish batter until well-coated. Carefully place the coated catfish fillets in the fryer. Fry until the catfish is golden brown and flakey, 4 to 5 minutes. Remove from the oil and drain on paper towels.
- On each plate, arrange a large serving of the cooked white rice diagonally across the plate. Lightly dust the rice with Cajun spice for extra flavor. Place the crispy, golden-brown catfish atop the bed of rice. Ladle a generous portion of creamy crawfish étouffée over the catfish. Garnish with freshly chopped chives on top of the étouffée. Serve and enjoy!
