From the Bayou Crawfish Louisianne

  • 2 Tbsp (1/4 stick) butter
  • 1/2 cup chopped andouille sausage
  • 3/4 cup chopped bell pepper (can mix the colors)
  • 1/2 large onion, chopped
  • 1 Tbsp Italian seasoning
  • 1/2 to 3/4 cup whipping cream
  • 1 lbs crawfish tails
  • 1 quart peanut oil
  • 4 to 6 catfish fillets (2 to 3 ounces each)
  • Egg wash (egg white, water, milk)
  • Seasoned flour
  • Seasoning to taste
  • Cajun seasoning, pepper, red pepper and garlic powder image placeholder

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