Blackened Catfish Smothered in Crawfish Étouffée

Blackened Catfish Smothered in Crawfish Étouffée

Introduction

This Blackened Catfish Smothered in Crawfish Étouffée is the ultimate Southern comfort dish. Tender, flaky catfish is perfectly blackened with bold spices, then topped with a creamy, flavorful crawfish étouffée that’s rich, savory, and slightly spicy. Served over a bed of fluffy white rice, each bite is a harmony of textures and flavors—from the crisp crust of the fish to the velvety, aromatic sauce. Ideal for weeknight dinners or impressing guests, this dish brings a taste of Louisiana right to your table.

Ingredients

For the blackened catfish

• 4 catfish fillets (≈600 g)
• 2 tablespoons blackened seasoning (store-bought or homemade) (16 g)
• 2 tablespoons olive oil or butter (30 ml)

For the crawfish étouffée

• 1 lb (450 g) crawfish tails (or shrimp)
• 1 tablespoon olive oil (15 ml)
• ½ cup onion, finely chopped (80 g)
• ½ cup bell pepper, finely chopped (75 g)
• ½ cup celery, finely chopped (75 g)
• 3 cloves garlic, minced (9 g)
• 1 can (14 oz / 400 g) diced tomatoes
• 1 cup chicken broth (240 ml)
• ¼ cup heavy cream (60 ml)
• 2 tablespoons flour (15 g)
• 1 tablespoon Worcestershire sauce (15 ml)
• 1 tablespoon hot sauce (optional, 15 ml)
• 1 teaspoon smoked paprika (2 g)
• Salt and black pepper, to taste
• Fresh parsley or green onions, for garnish

For serving

• Cooked white rice (as needed)

Directions