Blackened Catfish Amongst Shrimp Étouffée Sauce

 Whoo-Wee! Dis is amount kinda good.

Sitting downwardly to a plate of blackened fish is agency of life inwards the south, peculiarly where seafood is inwards abundance as well as where Cajun foods accept forefront to the palates of dining customers along our waterways. Spicy foods similar boiled crawfish as well as shrimp, seafood gumbo as well as deviled crabs are on most menus as well as for a real practiced reason: Folks swallow it up. One of our favorite items at our favorite eatery is a blackened whole flounder pan broiled inwards butter as well as exactly served amongst lemons. Outstanding.

Now, in that place are as well as then many ways to serve blackened fish. Some similar it amongst a Cajun maque choux, exactly about amongst a Creole ruby sauce as well as exactly about prefer the French influenced crusty appeal of a seasoned au gratin. To me, it actually doesn’t affair every bit long every bit the blackening seasoning balances amongst the fish. Many folks mean value of Cajun every bit beingness overly spicy when inwards truth, this is far from what truthful Acadian manner Cajun cooking is at all. Spices should select nearly the natural flavors of the nutrient prepared, non overpower.  I mean value this recipe does exactly that inwards bringing out the real light, mild flavor catfish amongst a hint of sweetness from the white fillets.

As for the sauce; this is in all likelihood the easiest étouffée sauce I stimulate got made as well as is real brilliant inwards flavor yet mild plenty to meld all components of grits, blackened fish, as well as the shrimp sauce together. As amongst whatsoever complex tasting recipe, hold upwards certain to stimulate got all vegetables chopped, shrimp peeled as well as stock ready to use; stimulate got the spice mixture ready, butter melted as well as stimulate got everything correct past times the stove as well as then that when yous start, it all comes together effortlessly.

For whatsoever of yous that stimulate got tried or stimulate got a wish to attempt my recipes as well as if yous similar fish as well as shrimp amongst a flavorful sauce, I know yous volition beloved making as well as serving this one. Double the recipe for iv folks. Enjoy!

Blackened Catfish amongst Shrimp Étouffée Sauce
Blackened catfish amongst a homemade Cajun seasoning as well as topped amongst a shrimp étouffée sauce. 
2 servings (double recipe for 4)

for the Blackened Seasoning
• 1 tablespoon paprika
• 1 teaspoon common salt
• 1 teaspoon onion pulverisation
• 3/4 teaspoon garlic pulverisation
• 1/2 teaspoon white pepper
• 1/4 teaspoon ruby pepper
• 1/4 teaspoon dark pepper
• 1/4 teaspoon dried crushed oregano
• 1/8 teaspoon dried crushed thyme 

for the Shrimp Étouffée Sauce
• 1 large onion, finely chopped
• 1 medium bell pepper, finely chopped
• 1 stem of celery, finely chopped
• 2 garlic toes (cloves), smashed as well as minced
• 4 ounces (1 stick) butter
• 2 ounces cooking crude or shortening
• 2 tablespoons all-purpose flour
• 1 tablespoon love apple tree glue
• salt as well as pepper, to sense of savor
• 1 loving cup shrimp stock
• 1 loving cup chicken stock
• 1 pound shrimp, peeled, deveined
• 1/2 loving cup greenish onions

for the Catfish
• 2 -7 to ix ounce fresh catfish filets
• 6 tablespoons of butter, melted
• Blackened seasoning
• Shortening (Crisco)

 prep the catfish
Dry both sides of the fillets amongst newspaper towels. Lightly common salt both sides of the fillets. Place on a wire rack until ready to cook.

make the Shrimp Étouffée Sauce
Heat a medium sized sauté pan over medium high heat. Add butter as well as crude as well as when butter is melted, add together onion, bell pepper, celery as well as garlic. Sauté for 10 minutes or until onions are clear. Sprinkle inwards the flour, as well as stir to brand a blonde roux, v to vii minutes. Add the love apple tree glue as well as mix well. Stir inwards the shrimp as well as chicken stocks; flavor amongst common salt as well as pepper to sense of savor as well as simmer for nearly 10 minutes to thicken stirring often. Add shrimp as well as laid upwards three minutes. Turn off heat. Cover to proceed warm. Add a piddling H2O if the consistency becomes also thick. Stir inwards one-half of the greenish onions correct earlier plating.




sauté the catfish
Dredge each filet inwards the melted butter. Coat amongst blackened seasoning to taste. Lightly coat a large heavy Fe skillet amongst the shortening as well as wipe excess amongst newspaper towel. Place skillet over medium high estrus as well as when hot (slightly smoking), identify fillets into the skillet. BE SURE TO HAVE EXHAUST FANS ON! Brown each side for nearly vii minutes. Serve amongst shrimp étouffée on transcend as well as sprinkle remaining greenish onions on transcend of sauce.

Plate on a bed of creamy stone-ground grits or long grain white rice.

Notes:  To brand an tardily Shrimp Stock, simmer the shells as well as heads of shrimp along amongst a piddling seasoning salt, 1 1/2 cups of H2O as well as 1/2 loving cup sherry. Reduce to 1 cup. Strain stock through a fine meshwork sieve as well as discard shells.
To avoid smoking upwards the kitchen, tyke fillets inwards several tablespoons of the shortening. It volition lose exactly about of the blackened seasoning but even as well as then sense of savor great.