Free Recipe Catfish Mulate s Crawfish Etouffee
Recipe Type: Free Entree Recipes
Recipe Preparation: broil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Catfish Mulate s Crawfish Etouffee Recipe
CRAWFISH ETOUFFEE:
1 lb Crawfish tails — peeled
1-1/4 c Dry onions — diced
1/4 c Celery — diced
1/2 c Green bell pepper —
Chopped
2 oz Margarine
1/4 ts Salt
1/4 tb Cayenne pepper
1 c Fresh parsley — chopped
1 c Green onion tops — chopped
BROILED CATFISH:
12 Catfish filets — 2 to 3 oz
Each
3 tb Cayenne pepper
1 tb Salt
2 c All-purpose flour
8 oz Margarine
2 c Green onion tops — chopped
Catfish Mulate s Crawfish Etouffee Preparation
In a medium skillet, melt margarine, add onion, celery and bell pepper. Cook for approximately 20 minutes. Season crawfish with salt and cayenne pepper; add to skillet mixture, stirring well. Cook for 10 minutes then add parsley and onion tops. Keep Etouffee warm until needed to serve over catfish. Broiled Catfish: Use small sheet pan to lay out filets. Sprinkle both sides with seasonings. Dust each side of filets with flour. Heat flat-top grill or skillet to 375 . Pour melted margarine on grill or in skillet. Allow to heat, then add catfish. Cook for 4 minutes on each side. Remove catfish from skillet, top each Filet with 4 ounces Mulate’s Crawfish Etouffee. Sprinkle top with green onions. Note: Crawfish Etouffee may also be served over white rice. Shrimp can be used in place of crawfish and the catfish can be substituted with any fresh water fish. Festival: Mulate’s Accordian Festival; July 4, 1995. Recipe: Mulate’s Restaurant. Posted to MM-Recipes Digest V3 #193 Date: Wed, 10 Jul 1996 15:54:10 -0400 From: billspa@icanect.net (Bill Spalding) Recipe By : Cajun Country Recipes
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