Name: Blackened Catfish with Shrimp Sauce
Cook time: 55 min
Total time: 55 min
Ingredients: 4 catfish fillets; 2 tablespoons paprika; 2 teaspoons dried thyme; 1 1/2 teaspoons oregano; 2 tablespoons garlic powder; 2 tablespoons onion powder; 1/2 tablespoon parsley, (crushed); 1/2 -1 teaspoon ground black pepper; 1/2 - 1 teaspoon cayenne pepper; 2 tablespoons butter; 1 tablespoon canola oil; 2 tablespoons flour; 1/2 medium onion, (diced); 1/2 cup green bell pepper, (diced); ⅓ cup chopped celery ((about 1-2 sticks)); 2 teaspoons minced garlic; 1 teaspoons thyme fresh or dried; 1 bay leaf; 1 cup chopped tomatoes; 1 teaspoon Worcestershire sauce; 1/2 teaspoon smoked paprika; 2 teaspoons Creole seasoning; 2 cups seafood broth (sub with water); 1 pound shrimp, ((peeled and deveined); reserve shrimp shells); 1 teaspoon hot sauce, (optional); 1 green onion, (chopped); 2-3 tablespoons chopped parsley

Juneteenth

Bowl

Dutch oven

Saucepan

Combine all the ingredients in a bowl, or jar and stir so that all the ingredients have been fully combined. 

Brush melted butter lightly over catfish fillets and sprinkle with the blackened seasoning mix. Repeat for the other side. Be sure to completely coat each fillet.

Heat iron cast skillet until it is very hot, about 10 minutes. Pour the leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. This blackened seasoning mixture will produce plenty of smoke in your kitchen, so another way to tell when to turn over you fillets is when the smoke turns gray.

In a large Dutch oven or heavy-bottomed saucepan, combine melted butter, oil, and flour until smooth.

Cook on medium heat, stirring continuously, for about 10-12 minutes, until you have achieved the desired color.  Don’t walk away from the stove during this process. It might burn.

Add the onion, green bell pepper, and celery and cook for 8- 10 minutes – stirring frequently.

Then add garlic, thyme, and bay leaf - continue stirring for about 2 minutes.

Next, throw in about 1 cup of chopped tomatoes, Worcestershire sauce, paprika, and Creole seasoning and let it cook for 5 minutes.

Gradually pour in about 2 cups of shrimp stock, bring to a boil and let it simmer. Add the shrimp, simmer for 5 more minutes. Or you may season the shrimp with creole seasoning, sauté for about 5 minutes. Then throw it in at the last minute. You&#039;ve got two options here - both work.

Adjust the thickness of the soup and flavor with more shrimp broth or water, hot sauce, and salt.

Stir in green onions, and chopped parsley.

Serve shrimp etouffee with the blackened catfish and cooked rice.

Blackened Catfish with Shrimp Sauce

Utensils needed:

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