Recipe: Catfish Gustav - KNOE 8 News; KNOE-TV; |

Recipe: Catfish Gustav

Posted: Updated:

Darrell Teats prepared his award winning Catfish Gustav from this year's Catfish Festival.


1 lb. - catfish filets

4 Tbsp. - mustard (coat catfish filets)

1 Tbsp. - Tony's seasoning

1/4 cup - sliced almonds

1/4 cup - brown sugar

2 Tbsp. - honey

1/2 cup - cola

16-oz. - angel hair pasta

1 - can of cream of mushroom soup

1 - cup heavy whipping cream

4-oz. - cream cheese

1/2 cup - shredded cheddar cheese

1 - stick or 1/4 cup butter

1 - medium onion (diced fine)

16-oz. - package of crawfish tails

12-oz. - package shrimp (cooked, deveined with tail off and seasoned with lemon pepper)

1/2 tsp - paprika

1/4 tsp - cayenne pepper


1. Season fish with Tony's seasoning and coat with mustard. Place in refrigerator for at least 30 minutes. Place on medium heat and grill away from direct heat. Cook for 45 minutes or until fish becomes firm (texture is flaky). Set aside. In small boiler/pan place almonds, brown sugar, honey and cola and cook on medium heat until mixture start to caramelize. Place fish in foil lined pan and coat with almond mixture and place in 350 degree oven for 10 min. Turn off and leave in covered pan to keep warm.

2. Cook pasta according to directions and set aside.

3. in medium skillet, sauté onions in butter until translucent. Add crawfish and cook for 3-5 minutes and remove from skillet. Add can of cream of mushroom soup and cream cheese, blend and simmer until all of the cheese has melted. Add heavy whipping cream, shredded cheddar cheese and paprika. Add crawfish mixture and seasoned shrimp along with cayenne pepper and simmer for 3-5 minutes longer.

4. Place catfish over a small bed of pasta and ladle crawfish and shrimp sauce around the pasta. Enjoy and Bon Appetit!

Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and KNOE. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.