Adventures with Edna

The catfish in my freezer has been calling out to me lately.  I have actually heard it say, “Jody, come get me.  Make me a smokin’ hot dish and dress me in a creamy sauce filled with those little yummy crawfish.”

So....blasted....GOOD!!!!!

Well, I am one to always try and please.  This took minutes to prepare and seconds to devour….I am not proud of that part.  I don’t even think I chewed.  The spice on the the catfish paired with the creamy sauce and those wonderful tasty little crawfish…WOOT WOOT!!!!  This is the dish to prepare if you want “eye candy” on your table, it is GAWGEOUS!!  Let’s get started…..

Ingredients:

The Cast

Catfish fillets

2 1/2 TBS Cajun spice or blackening spice

3 TBS vegetable le oil

2 TBS butter

1/2 cup chopped celery

1/2 cup chopped green bell pepper

2 TBS minced garlic

Salt and pepper to taste

1 (16 oz.) package frozen crawfish tail meat, thawed, rinsed, and drained

Directions:

Place fillets in a shallow bowl.  Coat both sides with blackening spice.

In a large skillet, heat oil over medium heat. Gently place fillets in skillet, and cook until they flake easily with a fork, 2 to 4 minutes per side. Don't you love to hear the sizzle??? Transfer fillets to plates, and keep warm.

Oh my, beautiful things in my skillet. After removing fish, wipe skillet clean with a paper towel. Return skillet to medium heat. Melt butter in skillet. Add celery, bell pepper, and garlic. Cook until vegetables are tender.

Now we are going to start making a little bit of heaven. Add salt, pepper, and cream; reduce heat to medium low. Continue to cook, whisking often, until sauce has thickened, 10 to 12 minutes.

Okay, let's send it into orbit!!! Add the crawfish!!!!

Continue to cook, whisking often, (shaking your hips) until sauce has thickened, 10 to 12 minutes. Make sure everything in the skillet has met and become best friends.

Plate the fish, smother in creamy sauce. Sit back and enjoy the beauty in front of your eyes.

Your taste buds will thank you over and over.  Probably even write you a thank-you note.  I mean, like seriously, like totally, like for realiiiizzzzeeee……it’s good dude!!!!!  Just a little note, you might want to consider this as a Valentine meal to surprise your hunny!!  You might get an extra piece of chocolate!

Enjoy!!!!!

(I miss you Jimmy)

Recipe for easier printing:

Blackened Catfish fillets with Creamy Crawfish Sauce

Ingredients:

Catfish fillets

2 1/2 TBS Cajun spice or blackening spice

3 TBS vegetable le oil

2 TBS butter

1/2 cup chopped celery

1/2 cup chopped green bell pepper

2 TBS minced garlic

Salt and pepper to taste

1 (16 oz.) package frozen crawfish tail meat, thawed, rinsed, and drained

Directions:

-Place fillets in a shallow bowl.  Coat both sides with blackening spice.

- In a large skillet, heat oil over medium heat.  Gently place fillets in skillet, and cook until they flake easily with a fork, 2 to 4 minutes per side.  Transfer fillets to plates, and keep warm.

-Wipe skillet clean with a paper towel.  Return skillet to medium heat.  Melt butter in skillet.  Add celery, bell pepper, and garlic.  Cook until vegetables are tender.

-Add salt, pepper, and cream; reduce heat to medium low.  Continue to cook, whisking often, until sauce has thickened, 10 to 12 minutes.

-Stir in crawfish meat; cook until heated through.

-Divide sauce evenly among catfish fillets.