Stuffed Catfish and Crawfish Sauce; Darrell Teats, Pam Mason - KNOE 8 News; KNOE-TV; KNOE.com |

Stuffed Catfish and Crawfish Sauce

Ingredients:

• 1/2 cup chopped celery
• 1/2 cup green bell peppers
• 1/2 cup green onions, divided
• 1/ pound crawfish tails, divided
• 1/2 cup crabmeat, divided
• 1/4 cup olive oil
• 2 table spoons dry bread crumbs
• Salt and pepper to taste
• 4 catfish filets
• Cayenne peppers to taste
• Garlic powder to taste
• 3 table spoons butter 
• 1/2 cup heavy cream
• 1 table spoon chicken base / chicken bouillon
• Creole seasoning to taste

Directions:

In large saucepan, over medium-high heat, saute celery, green bell peppers 1/4 cup green onions 1/2 pound of crawfish tails and 1/4 cup crabmeat in olive oil until vegetables are tender.

Stir in bread crumbs and season with salt and pepper; set aside. Season filets with garlic powder and cayenne pepper.

Place 1/4 of the prepared seafood stuffing into each filet and roll up securing with toothpicks; repeat with remaining filets.

Place filets on the cookie sheet sprayed with non stick cooking spray and bake in a 375 degree oven for 30-35 minutes or until filets are done.

In saucepan over medium-high heat sauce remaining green onions crawfish and crab meat in butter until onions are clear. Reduce heat to medium-low and stir flour into saucepan.  Slowly stir in cream whisking out any lumps of flour.

Stir soup base or bouillon in sauce pan and season with Creole seasoning; simmer stirring constantly, until thickened. Serve sauce poured over stuffed filets.