In a small saucepan, melt butter. Add andouille, peppers, onions and Italian seasoning and sauté until tender (about 5 minutes.) Add mushrooms just before completion.
Add whipping cream, and reduce the sauce over medium heat. Add crawfish, and cook for 3 minutes. Adjust seasoning.
Heat oil in a large saucepan. Dredge fish in egg wash and then season with flour. Fry until golden brown on both sides.
Pour crawfish mixture over catfish. Garnish with parsley and onion tops.Makes 4 to 6 Source: