Catfish D'arbonne Recipe

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Catfish D'Arbonne

Joyce Lowery

By
@jlowery55

Catfish Charlie's has a special dish called Catfish D'Arbonne that I love. This is my version of this dish.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
2
Prep:
30 Min
Cook:
40 Min
Method:
Bake

Ingredients

BLACKENED CATFISH

2 tsp
cayenne pepper
2 tsp
lemon pepper
2 tsp
garlic powder
2 tsp
salt
2 tsp
black pepper
1 lb
catfish fillets
2 Tbsp
butter
1 c
italian style salad dressing

CRAWFISH CREAM SAUCE

1 Tbsp
olive oil
2 tsp
creole seasoning
2 Tbsp
minced shallots
1 Tbsp
minced garlic
1 lb
crawfish tail
2 c
whipping cream
1 Tbsp
hot sauce
salt and pepper
1 Tbsp
unsalted butter
1/4 c
chopped green onions

Step-By-Step

1Blackened Catfish: Preheat oven to 350 degrees. Lightly grease a medium baking dish.

2In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.

3Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.

4Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side until slightly blackened.

5Arrange blackened fillets in a single layer in the prepared baking dish, and coat with Italian-style salad dressing. Bake 30 - 35 minutes in the preheated oven, until fish is easily flaked with a fork.

6Crawfish Cream Sauce: Heat olive oil in pan over medium heat. Saute shallots and garlic for 30 seconds. Add crawfish and creole seasoning. Saute an additional 1 to 2 minutes. Add cream, hot sauce and Worcestershire sauce. Bring liquid to a boil, then reduce to simmer. Simmer the cream until it thickens and reduces by half, about 5 minutes. Add butter, salt, pepper to taste. Fold in green onions.

7Place blackened catfish on a bed of rice, then pour the crawfish cream sauce over the catfish.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Cajun/Creole