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INGREDIENTS
1, 7 to 9 oz. Fillet of catfish (seasoned w/ salt, black pepper, red pepper, granulated garlic)
1/2 cup flour
3 oz. Boutin's Ettouffee (see recipe)
1 to 2 Tbsp butter
PROCEDURE: Heat butter in saucepan, season catfish and lightly flour. Cook 2 to 3 minutes on each side. Top with ettouffee.
INGREDIETNS for Crawfish Ettouffee
1 lb butter
3 cups diced onions
1 cup flour
2 1/2 qts chicken stock or water and boullion cubes
2 Tbsp chopped garlic
1 Tbsp black pepper
1/2 Tbsp Red pepper
1 Tbsp Tony's
2 Tbsp Paprika
2 Lbs Crawfish tail meat
Chopped green onions
PROCEDURE: Melt butter, sautee veggies until tender on medium-high heat. Add garlic and flour to make roux and cook about 5 to 8 minutes. Add seasonings and stock and whip together. Bring to a simmer and add crawfish meat and green onions. Cook to desired consistancy.
