Smothered Catfish
Chef Lawrence’s Louisiana inspired recipe for smothered catfish brings together a crawfish-laced tomato sauce layered with Cajun catfish.
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Ingredients
- 2 tablespoons neutral oil
- 1 cup diced yellow onion
- ½ cup diced celery
- ½ cup diced green bell pepper
- 1 tablespoon minced garlic
- ¼ cup Cajun spice
- ½ cup tomato paste
- 1 quart seafood stock
- ½ cup dark roux
- 1 cup cherry tomatoes
- 4 ounces crawfish tail meat
- 2 tablespoons salt
- 3 dashes of Tabasco
- 4 (6-ounce) fresh catfish fillets
- 4 tablespoons Cajun spice
- 3 tablespoons neutral oil
- 3-4 cups cooked Carolina Gold rice for serving
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