fixing me a Crawfish and Catfish dish tonight made famous by Tony Chacherie 
.jpg)
This dish is so delicious and simple. You fry the catfish fillets while adding lemon juice and Worcestshire sauce. A lovely sauce is also made with tasso, peppers, onions, Italian seasoning and crawfish tails. This sauce is then poured over the fried catfish fillets and then garnished with parsely and green onions.
Estimated time:
Prep time: 15 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients:
4 tablespoon Olive Oil
1/4 pound Tasso
4 tablespoon Chopped Bell Pepper
4 tablespoon Yellow Bell Pepper
4 tablespoon Red Bell Pepper (Chopped)
1 tablespoon Chopped Onions
1 tablespoon Italian Seasoning
4 tablespoon Mushrooms
1 tablespoon capers (optional)
1/2 cup Butter
4 Whole Catfish Fillets
1 cup All Purpose Flour
3 teaspoon Tony Chacheres Original Creole Seasoning
1 teaspoon Lemon Juice
1 teaspoon Worcestershire Sauce
1/2 cup Heavy Cream
1 pound Crawfish tails
Directions:
1: In a saucepan, heat oil; add tasso, peppers, onions, and Italian seasoning.
2: Saute' until render.
3: Add mushrooms and saute' for 2 minutes.
4: Remove from heat and set aside.
5: Dredge fish in flour seasoned with Tony Chachere's Original Creole Seasoning.
6: In a skillet, fry fish in butter until golden brown on both sides, turning once.
7: When done, add lemon juice and Worcestershire sauce.
8: Coat fish well and remove to warm platter.
9: Cover and keep warm.
10: In the same skillet, add cream.
11: Heat and stir well.
12: Add crawfish and vegetable mixture.
13: Cook for 3 minutes
14: Adjust seasoning.
15: Pour over catfish.
C'est ce bon
.
This dish is so delicious and simple. You fry the catfish fillets while adding lemon juice and Worcestshire sauce. A lovely sauce is also made with tasso, peppers, onions, Italian seasoning and crawfish tails. This sauce is then poured over the fried catfish fillets and then garnished with parsely and green onions.
Estimated time:
Prep time: 15 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients:
4 tablespoon Olive Oil
1/4 pound Tasso
4 tablespoon Chopped Bell Pepper
4 tablespoon Yellow Bell Pepper
4 tablespoon Red Bell Pepper (Chopped)
1 tablespoon Chopped Onions
1 tablespoon Italian Seasoning
4 tablespoon Mushrooms
1 tablespoon capers (optional)
1/2 cup Butter
4 Whole Catfish Fillets
1 cup All Purpose Flour
3 teaspoon Tony Chacheres Original Creole Seasoning
1 teaspoon Lemon Juice
1 teaspoon Worcestershire Sauce
1/2 cup Heavy Cream
1 pound Crawfish tails
Directions:
1: In a saucepan, heat oil; add tasso, peppers, onions, and Italian seasoning.
2: Saute' until render.
3: Add mushrooms and saute' for 2 minutes.
4: Remove from heat and set aside.
5: Dredge fish in flour seasoned with Tony Chachere's Original Creole Seasoning.
6: In a skillet, fry fish in butter until golden brown on both sides, turning once.
7: When done, add lemon juice and Worcestershire sauce.
8: Coat fish well and remove to warm platter.
9: Cover and keep warm.
10: In the same skillet, add cream.
11: Heat and stir well.
12: Add crawfish and vegetable mixture.
13: Cook for 3 minutes
14: Adjust seasoning.
15: Pour over catfish.
C'est ce bon
.
Comment