catfish d'arbonne

Name: Catfish D'Arbonne
Prep time: 30 min
Cook time: 40 min
Yield: 2
Cuisine: Cajun/Creole
Ingredients: ## BLACKENED CATFISH; 2 teaspoon(s) cayenne pepper; 2 teaspoon(s) lemon pepper; 2 teaspoon(s) garlic powder; 2 teaspoon(s) salt; 2 teaspoon(s) black pepper; 1 pound(s) catfish fillets; 2 tablespoon(s) butter; 1 cup(s) italian style salad dressing; ## CRAWFISH CREAM SAUCE; 1 tablespoon(s) olive oil; 2 teaspoon(s) creole seasoning; 2 tablespoon(s) minced shallots; 1 tablespoon(s) minced garlic; 1 pound(s) crawfish tail; 2 cup(s) whipping cream; 1 tablespoon(s) hot sauce; - salt and pepper; 1 tablespoon(s) unsalted butter; 1/4 cup(s) chopped green onions

11 Pinches

Joyce Lowery

Sterlington, LA

Updated on Aug 25, 2014

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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prep time 30 Min

cook time 40 Min

method Bake

yield 2 serving(s)

Ingredients

BLACKENED CATFISH
2 teaspoons cayenne pepper
2 teaspoons lemon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons black pepper
1 pound catfish fillets
2 tablespoons butter
1 cup italian style salad dressing
CRAWFISH CREAM SAUCE
1 tablespoon olive oil
2 teaspoons creole seasoning
2 tablespoons minced shallots
1 tablespoon minced garlic
1 pound crawfish tail
2 cups whipping cream
1 tablespoon hot sauce
- salt and pepper
1 tablespoon unsalted butter
1/4 cup chopped green onions

How To Make catfish d'arbonne

Step 1

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

Step 2

In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
Step 3

Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
Step 4

Heat a large heavy skillet over medium-high heat until really hot. Add fillets, and fry approximately 2 minutes on each side until slightly blackened.
Step 5

Arrange 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.
Step 6

Crawfish 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.
Step 7

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