Cooking New Recipes With Faridat!
Introducing our new fun bi- weekly segment! With the ever personable highly skilled (in her own kitchen) chef Fri! Free her! Cause she’s so fun.
Today, we learnt how to make Crawfish Étoufee with a recipe from Louisiana Seafood.
- 2 7 to 9-ounce fresh catfish filets
- 8 tablespoons of butter, melted
- Your favorite blackened seasoning, to taste
- 1 spray-can of vegetable oil
- 1 large onion, chopped
- 1 medium bell pepper, chopped
- 1 stalk of celery, chopped
- 1/2 pound of butter
- 2 tablespoons flour
- 1 tablespoon tomato paste
- salt and pepper, to taste
- 1 to 1-1/2 cups of water
- 1 pound crawfish tails
- 1/2 cup green onions
- Dredge each filet in 4 ounces of melted butter.
- Coat with blackened seasoning to taste.
- Place in a hot, heavy iron skillet that has been sprayed with vegetable oil. Brown each side for about 7 minutes.
- Serve with crawfish étouffée on top. (Recipe follows).
- In a medium sized pan, sauté the onion, bell pepper and celery in the butter a until they are tender or clear.
- Add the flour, and stir until the roux has a blonde color.
- Add the tomato paste, mix well.
- Add the salt, pepper, 1 cup of water, and crawfish tails. Simmer for about 10 minutes.
- Adjust consistency with the remaining 1/2 cup of water if necessary.