Catfish Mulates Crawfish Etouffee

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Catfish Mulates Crawfish Etouffee Ingredients

CRAWFISH ETOUFFEE:	1 c Green onion tops -- chopped
1 lb Crawfish tails -- peeled	BROILED CATFISH:
1 1/4 c Dry onions -- diced	12 Catfish filets -- 2 to 3 oz
1/4 c Celery -- diced	Each
1/2 c Green bell pepper --	3 tb Cayenne pepper
Chopped	1 tb Salt
2 oz Margarine	2 c All-purpose flour
1/4 ts Salt	8 oz Margarine
1/4 tb Cayenne pepper	2 c Green onion tops -- chopped
1 c Fresh parsley -- chopped

Instructions for Catfish Mulates Crawfish Etouffee

In a medium skillet, melt margarine, add onion, celery and bell pepper. Cook for approximately 20 minutes. Season crawfish with salt and cayenne pepper; add to skillet mixture, stirring well. Cook for 10 minutes then add parsley and onion tops. Keep Etouffee warm until needed to serve over catfish. Broiled Catfish: Use small sheet pan to lay out filets. Sprinkle both sides with seasonings. Dust each side of filets with flour. Heat flat-top grill or skillet to 375 . Pour melted margarine on grill or in skillet. Allow to heat, then add catfish. Cook for 4 minutes on each side. Remove catfish from skillet, top each Filet with 4 ounces Mulates Crawfish Etouffee. Sprinkle top with green onions. Note: Crawfish Etouffee may also be served over white rice. Shrimp can be used in place of crawfish and the catfish can be substituted with any fresh water fish. Festival: Mulates Accordian Festival; July 4, 1995. Recipe: Mulates Restaurant. Posted to MM-Recipes Digest V3 #193 Date: Wed, 10 Jul 1996 15:54:10 -0400 From: billspa@icanect.net (Bill Spalding) Recipe By : Cajun Country Recipes

Main Ingredient: Seafood-OtherCuisine: Uncategorized