Crawfish Cream Sauce & Fried Catfish Recipe

Crawfish Cream Sauce & Fried Catfish Recipe: Rich, creamy, and full of flavor. The perfect comfort meal ready in no time!

By: Chef Charles Nichols

Ingredients:

• 4 tbsp unsalted butter (417808)
• 4 tbsp flour or a light blond roux (134130)
• 2 cups yellow onion, finely diced (756106)
• 2 cups red bell pepper, finely diced (758490)
• 6 garlic cloves, minced (880880)
• 1 pound peeled crawfish tail meat (388066)
• 8 cups heavy cream (66225)
• 4 tbsp Cajun seasoning (901447)
• 4 tbsp Old Bay seasoning (557645)
• Hot sauce to taste (601898)
• Fresh chopped parsley for garnish (757500)
• 4 Catfish Fillets (379800)
• 3 cups cornmeal breading (134809)

Directions:

1. In a large skillet or saucepan over medium heat, melt the butter. Add the diced onion and red bell pepper and cook until softened, about 5 – 7 minutes.
2. Stir in the minced garlic and cook briefly until fragrant. Add the crawfish tails and cook just until warmed through.
3. Sprinkle in the flour or stir in the blond roux. Cook for 1 – 2 minutes, stirring constantly, to remove the raw flour taste.
4. Slowly add the heavy cream while stirring. Bring the sauce to a gentle simmer, then add chicken or seafood broth as needed to loosen the sauce to the desired consistency.
5. Stir in the Cajun seasoning, Old Bay seasoning, and hot sauce to taste. Simmer gently until the sauce is slightly thickened and well blended.
6. Plate the crispy catfish and spoon the crawfish cream sauce over the top. Garnish with fresh chopped parsley or green onions and serve immediately.

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