Restaurant Recipes
From the Bayou Crawfish Louisianne
Yield: 4 to 6 generous servings
Ingredients
- 2 tablespoons (1/4 stick) butter
- 1/2 cup chopped andouille sausage
- 3/4 cup chopped bell pepper (can mix the colors)
- 1/2 large onion, chopped
- 1 tablespoon Italian seasoning
- 1/2 to 3/4 cup whipping cream
- 1 pound crawfish tails
- 1 quart peanut oil
- 4 to 6 catfish fillets (2 to 3 ounces each)
- Egg wash (egg white, water, milk)
- Seasoned flour
- Seasoning to taste
- Cajun seasoning, pepper, red pepper and garlic powder
Instructions
- In a small saucepan, melt butter. Add andouille, peppers, onions and Italian seasoning and sauté until tender (about 5 minutes.) Add mushrooms just before completion.
- Add whipping cream, and reduce the sauce over medium heat.
- Add crawfish, and cook for 3 minutes. Adjust seasoning.
- Heat oil in a large saucepan.
- Dredge fish in egg wash and then season with flour.
- Fry until golden brown on both sides.
- Pour crawfish mixture over catfish.
- Garnish with parsley and onion tops.
Attribution
Posted by GayleL at Recipe Goldmine 9:30:59am 3/30/03.
Source: From the Bayou, Tacoma, Washington