Blackened seasoning is a staple in Cajun cooking and it is generously slathered on meaty catfish fillets before cooking. It’s not a spicy seasoning, but definitely packs in the flavor to whatever meat or seafood you use it for. Blackened Catfish with Pontchartrain Sauce is loaded with shrimp and crabmeat in a mushroom wine sauce.
The Pontchartrain sauce, made with mushrooms, shrimp, and crabmeat, is my favorite aspect of this dish. Not only is it great as a “gravy” with blackened catfish, but it’s also a delicious accompaniment to other types of fish, such as salmon. It even pairs well with biscuits and fried eggs for a New Orleans-style brunch! Serve the Blackened Catfish with Pontchartrain Sauce over rice or pasta to soak up the juices.
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