Description
A taste of Louisiana, this Pappadeaux Catfish Opelousas recipe features perfectly blackened catfish fillets topped with a rich and creamy Opelousas sauce. It’s a quick and flavorful Cajun-Creole dish perfect for any weeknight.
Ingredients
Scale
- 4 catfish fillets
- 1/4 cup unsalted butter
- 1 medium onion, chopped
- 3 cloves minced garlic
- 1 cup heavy cream
- 2 tablespoons lemon juice
- 1 cup shrimp stock
- 1/2 cup crawfish tails
- 1/2 cup shrimp
- 1/2 cup crab meat
- 1/2 cup fresh oysters
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon seasoned salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
Instructions
- Pat the catfish fillets dry with paper towels. Season generously with Cajun spice blend and set aside.
- Heat 1/4 cup of unsalted butter in a cast-iron skillet over medium-high heat until bubbling.
- Add the seasoned catfish fillets to the hot skillet. Cook for 3-4 minutes per side until a deep blackened crust forms. Remove from skillet and keep warm.
- Reduce skillet heat to medium. Add the remaining 1 1/4 sticks of butter.
- Once melted, add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
- Pour in the shrimp stock, heavy cream, and lemon juice. Stir to combine and bring to a gentle simmer.
- Add the crawfish tails, shrimp, crab meat, and oysters to the sauce. Cook for 5-7 minutes until heated through and the sauce slightly thickens.
- Place the cooked blackened catfish fillets on serving plates.
- Generously spoon the Opelousas sauce over the catfish fillets.
- Garnish with fresh chopped parsley and serve immediately.
Notes
- For a dairy-free version, substitute unsalted butter with coconut oil and heavy cream with coconut cream.
- For a vegetarian option, replace catfish with firm tofu and shrimp stock with vegetable stock.
- Adjust cayenne pepper to your preferred spice level.
- Store leftovers in airtight containers in the refrigerator for up to 3 days, keeping the catfish and sauce separate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Seafood, Main Course
- Method: Blackening, Pan-Searing
- Cuisine: Cajun, Creole
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg