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Blackened Catfish with Shrimp Etouffee Recipe

   
 

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     Blackened Catfish with Shrimp Etouffee

Category   Entrees - Maindishes
Sub Category   None
Servings   2 to3

Ingredients
CATFISH
(2) 7 to 9 ounces fresh Catfish filets
8 tablespoons of butter melted
your favorite blackened seasoning to taste
SHRIMP ETOUFFEE
1 large onion, chopped
1 medium bell pepper chopped
1 stock of celery,chopped
1/4 lb. of butter
 
1 teaspoons flour
1 tablespoon tomato paste
salt & pepper to taste
1 to 1 1/2 cup water
1 lb shrimp boiled in crab boil and shelled
1/2 cup green onions

Instructions
Dredge each fillet in 4 ounces of melted butter. Coat with blackening seasoning to taste. Place in a hot, heavy iron skillet that has been sprayed with vegetable oil. Brown both sides for about 7 minutes, serve with Catfish etouffee on top.
In a medium size pan, saut'e the onions,bell pepper,and celery in 1/4 lb butter until they are tender or clear. Add the flour,and stir until it the roux has a blonde color. Add salt and pepper,1 cup water and shrimp. Simmer for about 10 minutes. Adjust consistency with the 1/2 cup of water as necessary.


Originally Submitted
9/14/2008





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