A few years ago, I bought the cookbook from Prejean’s Restaurant – hands down, one of the best restaurants in Cajun Country. When I lived in Lafayette, LA, we would dine there often. Now that I live in Dallas, I don’t get to enjoy it as often as I’d like. So, I bought their cookbook to try and make some of the dishes at home. One dish that caught my attention was Catfish Catahoula. I had never had it at Prejean’s but the recipe sounded phenomenal. I have put off trying the recipe because it is a lot of work, but this weekend, I had some extra time on my hands so I decided to go all out.
Catfish Catahoula was amazing! In fact, my husband was not happy and said I had been holding out on him for all of these years! Catfish fillets, stuffed with shrimp, crawfish, and crabmeat and then wrapped in two sheets of phyllo dough sheets and baked until golden brown. It’s then topped with a crawfish, mushroom & Tasso sauce and served over rice. I made some Corn Macque Choux to accompany the dish and the combination of everything was fantastic.
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Inspired by Prejean’s Restaurant – Lafayette, LA
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