BLACKENED CATFISH TOPPED WITH A CRAWFISH CREAM SAUCE

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Step 1

1. Heat olive oil in a skillet over medium high heat.

Step 2

2. Season both sides of the catfish with the blackened seasoning.

Step 3

3. Place fish in the skillet, and cook on both sides for about three minutes.

Step 4

4. Remove from skillet and place on a paper towel.

Step 5

1. Melt butter in a saucepan over medium heat.

Step 6

2. Add in chopped onions, and saute until nearly translucent.

Step 7

3. Add in garlic, and when fragrant, stir in the flour.

Step 8

4. Stir for about 2 minutes, then add in the heavy cream.

Step 9

5. Raise heat to medium high until it is slightly boiling.

Step 10

6. Add in the cream cheese and stir until the cream cheese is melted.

Step 11

7. Season with tony’s, garlic powder, onion powder, and old bay. About 1⁄2 tbsp of each.

Step 12

8. Add in the monterey and pepper jack cheese. Stir until melted.

Step 13

9. Reduce heat to medium low and stir in crawfish tails.

Step 14

10. Remove from heat and let sit for about 2 minutes. Garnish with parsley, chives, and/or

Step 15

green onions and serve!