Directions

• Buttermilk Biscuits
• Preheat the oven to 400°F.
• In a medium bowl, whisk together the flour, baking powder, and salt.  Use a pastry blender or your fingers to cut the shortening and 4 tbsp butter into the flour, until the mixture is coarse and pebbly.
• Using a fork, work in the buttermilk.  Turn out the dough onto a lightly floured work surface.  Gently knead the dough and pat into a rectangle about 1-inch thick.
• Lightly dust the surface of the dough with flour.  The dough should feel tacky, slightly wet and sticky to the touch, not dry.
• Using your hands or a pastry scraper, fold the dough in half, then gently roll out into a 1-inch-thick rectangle again.  Repeat this process twice, using a light hand with the rolling pin.  Use a sharp knife to cut the dough into 8 – 10 equal squares or circles, as you prefer.
• Place the biscuits on an uncreased baking sheet and bake for 25 – 30 minutes, until golden brown.  
• The last 2 minutes of baking, brush (or drizzle) the tops of the biscuits with the melted butter.
• Crawfish Étouffée:
• In a large skillet over medium heat, melt the butter and add the onions, bell pepper, and celery. Sauté until tender and add the garlic. Lower the heat to simmer and stir to combine. Season the mixture with cayenne and add the crawfish tail meat stirring to combine.
• Sprinkle the flour over the mixture and stir to incorporate and begin cooking the flour. Add some of the stock and continuing stirring until it begins to thicken. Add more stock until you get a stew-like thickness.
• Season to taste with salt, pepper, and hot sauce. Garnish with chopped parsley and green onion tops.
• Blackened Catfish:
• Cut catfish fillets in half and season with Paul Prudhomme’s Blackening Seasoning. Cook catfish in 1 – 2 tbsp olive oil until done.
• Assembly:
• Slice buttermilk biscuits in half and place on a plate.
• Place each catfish fillet on top of biscuit half.
• Cook eggs over easy and place on top of catfish fillet.
• Top with crawfish étouffée and serve.