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.
Looking For Other “Flippin” Amazing Recipes?
Head on over to our Recipe Index for over 1,200 recipes to try at home! The index is fully searchable by both category and ingredient. We hope you love our recipes as much as we do!
Show Us Some “Flippin” Love
If you try this recipe, be sure to rate it, leave a comment or tag #flipflopfoodies on Instagram. You can also follow us on Facebook, Instagram, and Pinterest.
Catfish Catahoula
Course: EntreesCuisine: CajunDifficulty: Medium4
servings30
minutes40
minutesIngredients
- Stuffing:
1 tbsp 1 butter
1/4 cup 1/4 onions, finely diced
2 tbsp 2 green bell pepper, finely diced
1 tbsp 1 celery, finely diced
1 tsp 1 Tony Chachere’s Original Creole seasoning
1/4 tsp 1/4 cayenne pepper
1 tsp 1 granulated garlic
1/4 tsp 1/4 onion powder
1/4 tsp 1/4 black pepper
2 tsp 2 parsley flakes
1 tbsp 1 concentrated basic chicken stock
1 tbsp 1 concentrated basic seafood stock
1/3 cup 1/3 small shrimp
1/4 cup 1/4 crawfish tails, coarsely chopped
1/2 cup 1/2 crabmeat, picked clean of any shells
2 dashes 2 Worcestershire sauce
1 cup 1 dry unseasoned bread crumbs
1 1 egg, beaten
2 tsp 2 mayonnaise
2 tsp 2 green onions, thinly sliced
- Catfish:
4 4 catfish filets
1 tbsp 1 Tony Chachere’s Original Creole seasoning
8 sheets 8 phyllo dough
1/2 cup 1/2 clarified butter
- Crawfish & Tasso Cream Sauce:
4 tbsp 4 unsalted butter
1 1/2 tsp 1 1/2 Tony Chachere’s Original Creole Seasoning
1 lb 1 crawfish tails
6 oz 6 tasso, julienned
3/4 cup 3/4 chopped green onions
3 cups 3 heavy cream
Directions
- Stuffing:
- In a large skillet over high heat, melt butter. Add onion, bell pepper, and celery and sauté until tender. Add Cajun Seasoning, cayenne, garlic, onion powder, black pepper, and parsley and stir well. Bring to a sizzle. Deglaze skillet with stocks.
- Reduce heat to a medium simmer and cook until stock is almost gone. Stir in shrimp. Reduce heat and sauté until shrimp are almost done. Add crawfish, crabmeat, and Worcestershire sauce. Refrigerate and allow to cool about 10 – 15 minutes.
- Remove from refrigerator. Fold in bread crumbs, egg, mayonnaise, and green onions until completely blended. Set aside.
- Catfish:
- Preheat oven to 350°F . Season catfish fillets with Tony Chachere’s Creole Seasoning. Cut a pocket in each catfish filet. Fill each pocket with a generous amount of stuffing. Place filets, skinned side down, onto a lightly greased pan. Bake about 15 minutes or until almost finished. Remove from oven and allow to cool completely in refrigerator.
- Lay 1 sheet of phyllo dough out on a cutting board and brush with clarified butter. Lay another sheet on top of phyllo and brush with butter completely. Place catfish at closest end of buttered dough. Roll over once, fold sides just over and press down. Brush exposed unbuttered portion of dough with clarified butter.
- Roll over and repeat with butter. Continue until completely rolled and buttered. Place wrapped fish on a baking pan. Bake 20 minutes or until dough is golden brown. Serve immediately.
- Crawfish & Tasso Cream:
- In a large skillet, melt the butter over medium heat. Sauté the mushrooms until softened and add the crawfish (or shrimp) and the Tasso (or ham) and sauté 1 minute, stirring occasionally. Add the green onions and cook 1 minute, stirring once or twice. Reduce heat to low and cook and stir 1 minute more. Add 1 cup of the cream. Turn heat to high and bring to a boil, stirring constantly. Add the remaining 2 cups cream; continue cooking 1-2 minutes, stirring constantly. Remove from heat and serve immediately over catfish.
Inspired by Prejean’s Restaurant – Lafayette, LA
Leave a Reply