Ragin Blaze Cajun Seasonings with a Southwest Flare - Schrimp, Crawfish, Crab, Fajita and Chili seasonings


Blackened Catfish with Crawfish Cream Sauce

Servings: 4 servings
Prep: 15 mins
Total: 30-45 mins

4 fillets catfish ( redfish or trout also works well )
4 tablespoons blackening spice
3 tablespoons vegetable oil
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 tablespoons chopped garlic
1 tablespoon Ragin Blaze
1/2 teaspoon ground black pepper
1/2 cup diced Tasso sausage
3 cups heavy cream
1 16-ounce package crawfish tail meat, rinsed and drained
Garnish: chopped tomatoes and chopped fresh basil

Place fish fillets in a shallow bowl. Generously coat both sides with blackening spice.
In a large, nonstick skillet, heat oil over medium heat. Gently place fillets in skillet and cook for 2 to 4 minutes per side, or until fillets flake easily with a fork. Transfer fillets to plates and keep warm.
Wipe skillet clean with a paper towel. Return skillet to medium heat. Melt butter in skillet. Add onion, bell pepper, and garlic. Cook for 8 to 10 minutes, or until tender. Add Ragin Blaze, pepper, tasso, and heavy cream; reduce heat to medium low. Continue to cook, whisking often, for 5 to 8 minutes, or until sauce has thickened. Stir in crawfish meat; cook until heated through.
Evenly divide sauce among catfish fillets. Garnish with chopped tomatoes and chopped fresh basil, if desired.
any seafood could be substituted for the sauce topping ... crab, shrimp, lobster, etc... (if lobster, dice it into small pieces)

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