Real Recipes From Real Home Cooks ®

catfish d'arbonne

Recipe by
Joyce Lowery
Sterlington, LA

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

yield 2 serving(s)
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For catfish d'arbonne

  • 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.

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