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Name: Louisiana Lacys Catfish
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 tb Red Lobster Cajun Seasoning; 1/2 c White wine; 1/4 c Sour cream; 1 c Heavy whipping cream; 1/4 c Butter melted; 1 tb Vegetable oil; 2 tb Shallots; 1/8" dice; 6 oz Bay shrimp; cooked; 4 Whole catfish fillets; 1/4 c Red Lobster Cajun Seasoning; 2 tb Fresh chopped parsley

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INGREDIENTS

2 tb Red Lobster Cajun Seasoning
1/2 c White wine
1/4 c Sour cream
FOR BLACKENING FISH
1 c Heavy whipping cream
1/4 c Butter ; melted
SAUCE
1 tb Vegetable oil
2 tb Shallots; 1/8" dice
6 oz Bay shrimp; cooked
4 Whole catfish fillets
1/4 c Red Lobster Cajun Seasoning
2 tb Fresh chopped parsley

INSTRUCTIONS

TO MAKE BAY SHRIMP SAUCE: 1) saute shallots in vegetable oil until translucent 2) Add white wine and simmer until reduced by two thirds 3) Add heavy cream and simmer until reduced by one third 4) Add seasoning, parsley and sour cream and simmer 1 minute 5) Stir in Bay Shrimp and keep hot until serving TO MAKE LOUISIANA LACYS CATFISH: 1) Preheat a cast iron skillet (the hotter, the better) 2) Dip or brush catfish fillets with melted butter 3) Sprinkle 1 tablespoon of seasoning evenly on each side of fish 4) Cook over high heat until a dark brown (almost black) crust is formed 5) Turn over and cook other side 5) Place fish on plate and top with Bay Shrimp Sauce. WARNING: BLACKENING MAY CREATE LARGE AMOUNTS OF SMOKE. WE RECOMMEND THAT THIS METHOD OF COOKING IS DONE ONLY OUTDOORS!! (I dont know why they say that, since *they* cook it indoors.. Just make sure the room is well ventilated, I guess...) Suggested Wine: Light lager beer, Sauvignon Blanc NOTES : Have fun with this dish! Its fun, its hot and its authentic, but dont burn it. Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle" on Feb 7, 1998

NOTES

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Louisiana Lacys Catfish

2 tb Red Lobster Cajun Seasoning
1/2 c White wine
1/4 c Sour cream
 FOR BLACKENING FISH
1 c Heavy whipping cream
1/4 c Butter melted
 SAUCE
1 tb Vegetable oil
2 tb Shallots; 1/8" dice
6 oz Bay shrimp; cooked
4 Whole catfish fillets
1/4 c Red Lobster Cajun Seasoning
2 tb Fresh chopped parsley

TO MAKE BAY SHRIMP SAUCE: 1) saute shallots in vegetable oil until  translucent 2) Add white wine and simmer until reduced by two thirds 3) Add  heavy cream and simmer until reduced by one third 4) Add seasoning, parsley  and sour cream and simmer 1 minute 5) Stir in Bay Shrimp and keep hot until  serving    TO MAKE LOUISIANA LACYS CATFISH: 1) Preheat a cast iron skillet (the  hotter, the better) 2) Dip or brush catfish fillets with melted butter 3)  Sprinkle 1 tablespoon of seasoning evenly on each side of fish 4) Cook over  high heat until a dark brown (almost black) crust is formed 5) Turn over  and cook other side 5) Place fish on plate and top with Bay Shrimp Sauce.    WARNING: BLACKENING MAY CREATE LARGE AMOUNTS OF SMOKE. WE RECOMMEND THAT  THIS METHOD OF COOKING IS DONE ONLY OUTDOORS!! (I dont know why they say  that, since *they* cook it indoors.. Just make sure the room is well  ventilated, I guess...)    Suggested Wine: Light lager beer, Sauvignon Blanc    NOTES : Have fun with this dish! Its fun, its hot and its authentic, but  dont burn it.  Recipe by: Red Lobster    Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb  7, 1998

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Nutrition

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Serving Size: 1 Serving (142g)
Recipe Makes: 4 Servings

Calories: 355
Calories from Fat: 341 (96%)

Amt Per Serving		% DV

	Total Fat 37.9g	51 %
	Saturated Fat 22.4g	112 %
	Monounsaturated Fat 11.3g
	Polyunsanturated Fat 2g
Cholesterol 117.6mg		36 %
Sodium 114.4mg		4 %
Potassium 79mg		2 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.2g
Protein 1.6g		2 %
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Calories per serving: 355

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