Spicy and Savory Fish and Seafood Etouffee

Name: Spicy and Savory Fish and Seafood Etouffee
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 8 catfish fillets or 8 white fish fillets; 3 tablespoons butter or 3 tablespoons margarine, divided; 3 tablespoons olive oil, divided; 1 tablespoon seafood seasoning (I used grillmates); 1 teaspoon cayenne or 1 teaspoon red pepper flakes; 1/2 medium onion; 1/4 green bell pepper; 1 celery rib; 4 ounces canned mushrooms, drained; 2 garlic cloves; 1/2 cup chicken broth; 1/2 cup milk; 1/2 lb shrimp (peeled, cooked and deveined); 6 sticks imitation crabmeat, diced; 2 tablespoons flour

⏱ 30 mins 🍽 8 serving(s) 🏷 Catfish

This seafood etouffee is a quick and flavourful creation, perfect for when a craving strikes. Catfish fillets are pan-fried with a spicy seasoning, then served with a rich sauce made from shrimp, imitation crab, and a classic vegetable base. The dish comes together in just 30 minutes for a hearty meal that serves eight. It's a delicious way to enjoy a variety of seafood in one comforting bowl.

Ingredients

8 catfish fillets or 8 white fish fillets
3 tablespoons butter or 3 tablespoons margarine, divided
3 tablespoons olive oil, divided
1 tablespoon seafood seasoning (I used grillmates)
1 teaspoon cayenne or 1 teaspoon red pepper flakes
1/2 medium onion
1/4 green bell pepper
1 celery rib
4 ounces canned mushrooms, drained
2 garlic cloves
1/2 cup chicken broth
1/2 cup milk
1/2 lb shrimp (peeled, cooked and deveined)
6 sticks imitation crabmeat, diced
2 tablespoons flour

Method

In a 12-inch non-stick skillet, melt 1 tablespoon of butter with 1 tablespoon of oil. Coat the fish fillets on both sides with the seafood seasoning and cayenne or red pepper flakes. Place four fillets in the skillet and cook them for 3-5 minutes on each side until they turn golden brown.
Use another tablespoon each of butter and oil to cook the remaining four fish fillets in the same way. As the fish cooks, prepare the vegetables by dicing the onion, green bell pepper, and celery, and mincing the garlic cloves.
After all the fish is cooked, transfer it to a plate and cover it with aluminium foil to retain warmth. To the same skillet, add the last portions of butter and oil, followed by the diced onion, bell pepper, and celery. Cook these for about 3 minutes, then push them to the sides. Add the drained mushrooms and minced garlic to the centre and cook for a further 2-3 minutes.
Pour in the chicken broth and milk, then add the peeled shrimp and diced imitation crabmeat. Turn the heat up to medium high. Once the liquid starts to boil, slowly sprinkle in the flour while stirring continuously to prevent any lumps from forming. Taste the sauce and adjust the seasoning if desired. Serve the finished sauce over the warm fish fillets, with rice if you like.

Nutrition (per serving)

Sodium295800 mg

Recipe details

CategoryCatfish

Authorlovesgoodfood