Blackened Catfish with Crawfish Étouffée

by Jenn on April 18, 2009

in Gluten Free,Seafood


My husband is in NOLA right now on a business trip, and talking about yummy cajun food reminded me of my trip to Mississippi for work a couple of years ago.  One of my favorite meals that I ate in MS was “blackened catfish with crawfish étouffée”.  Like I said, the food, even in rural MS, just rocked.  So tonight is my attempt at recreating the dish.  I used this recipe from Louisianna Cookin‘ as a base to start from, but was absolutely horrified at the amount of butter involved.  I attempted to create a dish that was not quite so artery clogging.  Also, the étouffée recipe makes at least 4 servings, so you can cut it in half (I listed a half recipe here), or just have lots of étouffée leftovers to eat over rice!


{ 6 comments… read them below or add one }

Elizabeth F. April 19, 2009 at 1:12 am

This looks amazing – nicely done!


Ninette April 19, 2009 at 3:36 am

This looks really good! I love etouffee.


Kevin April 19, 2009 at 12:41 pm

That meal looks amazing! I have been wanting to try an etouffee. I will have to substitute some other white fish and shrimp though.


Cris May 17, 2009 at 3:37 am



Lisa @ The Cooking Bride January 31, 2013 at 5:51 pm

I came across this recipe while looking for crawfish recipes on Foodgawker. I live in Mississippi – born and raised – and it did my heart good to hear you say the food rocked! I couldn’t agree more, but I could be biased. Anyway, your dish looks phenomenal! My mouth is watering and I can’t wait to try it.


Jenn January 31, 2013 at 9:28 pm

Thanks so much!!


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