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Catfish Pate



  • 16 ounces smoked catfish
  • 8 ounces softened cream cheese
  • 1/4 cup finely chopped onion
  • Juice of 1 lemon
  • 1 teaspoon Worcestershire sauce


  1. Smoke the catfish in a Cajun cooker with hickory sticks and charcoal for 2 1/2 to 3 1/2 hours.
  2. Mix ingredients in a large bowl and season to taste with garlic, paprika, etc. Shape into a loaf and cover with chopped parsley and pecans.
  3. Serve on crackers or Melba toast.

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