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.


☆☆☆☆☆ 0 votes

30 Min
40 Min



  • 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


  1. Blackened Catfish: Preheat oven to 350 degrees. Lightly grease a medium baking dish.
  2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, garlic powder, salt and pepper.
  3. Brush both sides of catfish fillets with butter. Rub fillets with the cayenne pepper mixture on both sides.
  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.
  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.
  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.
  7. Place blackened catfish on a bed of rice, then pour the crawfish cream sauce over the catfish.

Printable Recipe Card

About Catfish D'Arbonne

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

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