Blackened Catfish and Crawfish Cream Sauce 🐟🦞
Treat yourself to a delightful and flavorful meal with this Blackened Catfish and Crawfish Cream Sauce recipe! The bold spices of blackened catfish perfectly complement the rich, creamy crawfish sauce.
Ingredients:
For the Crawfish Cream Sauce:
1/2 stick of butter
1 onion, chopped
1 red or yellow bell pepper, chopped
4 cloves garlic, minced
1/4 tsp xanthan gum or 1 tbsp flour
1/2 cup white wine or sherry
1/2 quart heavy cream
1 lb crawfish tails with fat
1/4 cup green onions, sliced
1-2 tbsp creole seasoning
Salt and pepper, to taste
Instructions:
1️⃣ Prepare the Crawfish Cream Sauce:
Melt butter in a skillet over medium heat. Sauté onions and bell pepper until softened.
Add minced garlic and cook until fragrant.
Stir in xanthan gum or flour to form a roux and cook for 5 minutes.
Deglaze the pan with white wine or sherry, then add heavy cream and seasoning. Cook until the sauce thickens.
Add crawfish tails and green onions. Cook for an additional 3-4 minutes.
2️⃣ Blacken the Catfish:
Place butter in a cast iron skillet and heat to about 375°F (190°C). Season catfish fillets with blackened seasoning.
Blacken both sides of the catfish in the skillet until they reach an internal temperature of 145°F (63°C).
3️⃣ Serve:
Plate the blackened catfish and spoon the crawfish cream sauce over the top.
Garnish with extra green onions if desired.
Enjoy this bold and delicious meal! 🍽️✨
