Catfish D'Arbonne

Catfish D'arbonne Recipe

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Joyce Lowery


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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30 Min
40 Min


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


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

How to Make Catfish D'Arbonne


  • 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.

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About Catfish D'Arbonne

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

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