Pappadeaux Catfish Opelousas Recipe
Pappadeaux Catfish Opelousas is a flavorful, mouthwatering dish that combines perfectly blackened catfish with a rich, creamy Opelousas sauce.Don’t forget the key to an amazing Opelousas sauce: sauté the shallots until they’re translucent and fragrant before adding the rest of the ingredients.The tangy sauce, with its flavorful blend of garlic, butter, and seasonings, complements the smoky fish perfectly.
Ingredients
- 4 Catfish Fillets
- 1/4 cup Butter
- 1 cup Heavy Cream
- 1 1/4 sticks Butter separate
- 1/4 cup Garlic minced
- 1 Onion chopped
- 1 can Shrimp Stock 14 oz.
- 1 Bouillon Cube crushed
- 1/4 cup Shallot chopped
- 1 tbsp Cajun Seasoning
- 1 tsp Paprika
- 1/2 cup Crawfish Tails cooked
- 1/4 cup Crabmeat drained
- 1/4 cup Oysters drained
Instructions
- Melt 1/4 cup of the butter in a large skillet over medium-high heat.
- Add the minced garlic and chopped onion, then sauté for about 2 minutes.
- Stir in the shrimp stock and crushed bouillon cube.
- Allow it to simmer while stirring occasionally.
- In a separate saucepan, melt the remaining 1 1/4 sticks of butter.
- Continue to cook until it turns golden brown, then set aside.
- Season the catfish fillets on both sides with Cajun seasoning and add to the skillet.
- Cook each fillet over high heat until the underside is deep brown, around 2 minutes.
- Turn the catfish over, then add 1 teaspoon of the browned butter on top of each fillet.
- Continue cooking until the other side is nicely browned as well.
Liked This Recipe?Check Out All The Others We Have ➜