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

Stuffed Catfish and Crawfish Sauce


  • 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


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.


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