Title: Catfish Mulate's Crawfish Etouffee
Categories: Entre' or s, Seafood
Yield: 1 Servings

CRAWFISH ETOUFFEE:
1 lb Crawfish tails -- peeled
1 1/4 c Dry onions -- diced
1/4 c Celery -- diced
1/2 c Green bell pepper --
Chopped
2 oz Margarine
1/4 ts Salt
1/4 tb Cayenne pepper
1 c Fresh parsley -- chopped
1 c Green onion tops -- chopped
BROILED CATFISH:
12 Catfish filets -- 2 to 3 oz
Each
3 tb Cayenne pepper
1 tb Salt
2 c All-purpose flour
8 oz Margarine
2 c Green onion tops -- chopped

In a medium skillet, melt margarine, add onion, celery and bell pepper.
Cook for approximately 20 minutes. Season crawfish with salt and cayenne
pepper; add to skillet mixture, stirring well. Cook for 10 minutes then add
parsley and onion tops. Keep Etouffee warm until needed to serve over
catfish.
Broiled Catfish: Use small sheet pan to lay out filets. Sprinkle both sides
with seasonings. Dust each side of filets with flour. Heat flat-top grill
or
skillet to 375 . Pour melted margarine on grill or in skillet. Allow to
heat,
then add catfish. Cook for 4 minutes on each side. Remove catfish from
skillet, top each Filet with 4 ounces Mulate's Crawfish Etouffee. Sprinkle
top
with green onions. Note: Crawfish Etouffee may also be served over white
rice.
Shrimp can be used in place of crawfish and the catfish can be substituted
with any fresh water fish. Festival: Mulate's Accordian Festival; July 4,
1995. Recipe: Mulate's Restaurant.

Posted to MM-Recipes Digest V3 #193

Date: Wed, 10 Jul 1996 15:54:10 -0400

From: billspa@icanect.net (Bill Spalding)

Recipe By : Cajun Country Recipes