Catfish with Crawfish Sauce

I have a few dishes that I prepare that I would go toe-to-toe with any restaurant on any given day.  At least this is what Sir Streusel says to me.  This meal is one of them.  His quote verbatim, “Baby Love, you could serve this in a restaurant and people would be lined up outside to order it.”  Well, I am not one to disagree with my Sir Streusel.  This dish is seriously good.


I used frozen crawfish tails, from Louisiana.  No China crawfish for me thank you very much.


I also used fresh frozen catfish from my freezer.  My freezer stays well stocked and that helps when pulling a meal together.


Start with coating both sides of the catfish with blackened seasoning and cook on both sides until the fish flakes easily, about 3-4 minutes per side.  Of course I used my cast iron, what else is there in life besides cast iron?!

This is the blackened seasoning I use. Can't go wrong with Old Bay.
This is the blackened seasoning I use. Can’t go wrong with Old Bay.


Flipped the fish over and cooking the other side.  I wish you could hear the sizzle!

Remove fish to a plate and keep warm.


Melt butter in skillet and add chopped celery, chopped bell pepper, and garlic.  cook until tender, about 10 minutes.


Add whipping cream, salt, and pepper.  Turn temperature to low and continue to cook, whisking often until sauce has thickened.


Stir in crawfish meat and cook until heated through.


Plate fish and top with crawfish sauce.  You can leave it just like this or you can take it one step further.


Garnish with chopped tomatoes and chopped fresh basil.  

Seriously, stop with all the applause and whistles!!!

The flaky, blackened catfish topped with this creamy crawfish sauce is a perfect match.  Sir Streusel ate two plates.  That told me a lot about this meal.  It told me it was Good!

If you and your family enjoy fish, they will love this.  They will question why this isn’t served in restaurants.  All you need to do is just stand there, smile, take it all in, and say “Why Thank you, you couldn’t have given me a better compliment”!  Now go practice your acceptance speech!

Love ya,

Jody and Edna

Cajun Catfish with Crawfish Sauce
  1. 4 catfish fillets
  2. 3 tablespoons blackened seasoning
  3. 4 tablespoons vegetable oil
  4. 3 tablespoons butter
  5. 1/2 cup chopped celery
  6. 1/2 cup chopped green bell pepper
  7. 2 tablespoons chopped garlic
  8. 3 cups heavy whipping cream
  9. 1 teaspoon salt
  10. 1 teaspoon black pepper
  11. 1-16oz. package crawfish tail meat, rinsed and drained.
  12. Garnish: chopped tomatoes and chopped fresh basil
  1. Place fillets in a shallow bowl. Coat both sides with blackened seasoning.
  2. In a large, nonstick skillet, heat oil over medium heat.
  3. Place fillets in skillet and cook until fillets flake easily with fork. (about 3-4 minutes per side)
  4. Transfer fillets to a plate and keep warm.
  5. Wipe skillet with a paper towel, and return to medium heat.
  6. Melt butter in skillet.
  7. Add celery, bell pepper, and garlic. Cook until tender, about 10 minutes.
  8. Add cream, salt, and pepper. Reduce the heat to medium low. Continue to cook, whisking often, until sauce has thickened. (about 12 minutes)
  9. Stir in crawfish meat.
  10. Cook until heated through.
  11. Place catfish on plates, top with crawfish sauce, and garnish with tomatoes and basil.
Adventures with Edna

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