Cajun Blast Classic Catfish Acadian Étouffée

Instructions

Step 1: Prepare the Crawfish Étouffée

1. In a large skillet or saucepan over medium heat, melt the butter.

2. Add chopped bell pepper, onion, and garlic. Sauté until the onions are translucent.
   

3. Stir in the Rotel tomatoes and chopped parsley.
   

4. Pour in 4 oz of chicken broth and season with Cajun Blast Creole Seasoning and Garlic Pepper Seasoning. Adjust broth as needed for desired consistency.
   

5. Sprinkle in the Wondra flour, stirring constantly to thicken the mixture into a light roux.
   

6. Add crawfish tail meat and chopped green onions. Simmer until the crawfish are cooked through (about 5–7 minutes). Taste and add salt if needed.
   

7. Reduce heat to low to keep warm while you prepare the catfish.
   

Step 2: Prepare the Catfish

1. Pat the catfish fillets dry with paper towels.
   

2. Season both sides with Cajun Blast Garlic Pepper Seasoning and Cajun Blast Creole Seasoning, minced garlic.
   

3. Spray each fillet generously with Garlic Butter and Lemon Herb Basting Sprays.
   

4. Squeeze fresh lemon juice over the top of the fillets.
   

Cooking Options:

• Grill (Method 1 - Dry): Line your grill with foil and poke small holes to allow drainage. Grill fillets until flaky.
  

• Grill (Method 2 - Juicy): Use foil without holes to let the fillets cook in their juices.
  

• Oven: Bake at 375°F until fish flakes easily with a fork, about 15–20 minutes.
  

• Broil: Broil on high for 7–10 minutes, depending on thickness.
  

Step 3: Assemble and Serve

1. Plate a bed of hot cooked rice.
   

2. Spoon a generous amount of crawfish étouffée over the rice.
   

3. Place grilled or baked catfish fillets on top.
   

4. Finish with a final spoonful of étouffée over each fillet for extra flavor.
   

5. Serve immediately.