Ingredients
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4fillets catfishsee savings
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2 1/2 tablespoonsblackening spicesee savings
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3 tablespoonsvegetable oilsee savings
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2 tablespoonsbuttersee savings
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1/2 cupchopped celerysee savings
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1/2 cupchopped green bell peppersee savings
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2 tablespoonschopped garlicsee savings
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1 teaspoonsaltsee savings
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1/2 teaspoonground black peppersee savings
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3 cupsheavy creamsee savings
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1 16-ounce packagecrawfish tail meat, rinsed and drainedsee savings
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Garnish: chopped tomatoes and chopped fresh basilsee savings
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Directions
1.
Place fillets in a shallow bowl. Coat both sides with blackening spice.
2.
In a large, nonstick skillet, heat oil over medium heat. Gently place fillets in skillet and cook for 2 to 4 minutes per side, or until fillets flake easily with a fork. Transfer fillets to plates and keep warm.
3.
Wipe skillet clean with a paper towel. Return skillet to medium heat. Melt butter in skillet. Add celery, bell pepper, and garlic. Cook for 8 to 10 minutes, or until tender. Add salt, pepper, and heavy cream; reduce heat to medium low. Continue to cook, whisking often, for 10 to 12 minutes, or until sauce has thickened. Stir in crawfish meat; cook until heated through.
4.
Evenly divide sauce among catfish fillets. Garnish with chopped tomatoes and chopped fresh basil, if desired.
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