Mediterranean Blackened Catfish Smothered in Crawfish Étouffée
This Mediterranean Blackened Catfish Smothered in Crawfish Étouffée is a flavorful fusion of Southern comfort and coastal Mediterranean flair. The spicy, smoky catfish gets pan-seared to perfection, then topped with a rich crawfish étouffée sauce layered with herbs, vegetables, and a touch of cream. Served over rice, it’s a deeply satisfying dish that feels both rustic and refined — bold enough for a dinner party yet easy enough for a weekend meal.
Total Time:
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Ingredients
For the Blackened Catfish:
4 catfish fillets
2 tablespoons blackened seasoning (store-bought or homemade)
2 tablespoons olive oil
For the Crawfish Étouffée:
1 lb crawfish tails (or shrimp, if preferred)
1 tablespoon olive oil
½ cup onion, finely chopped
½ cup bell pepper, finely chopped
½ cup celery, finely chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
1 cup chicken broth
¼ cup heavy cream
2 tablespoons flour (for thickening)
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce (optional, for heat)
1 teaspoon smoked paprika
Salt and black pepper, to taste
Fresh parsley or green onions, for garnish
For Serving:
Cooked white rice
Instructions
Season and Cook the Catfish:
Pat catfish fillets dry with paper towels. Coat both sides evenly with blackened seasoning.
Heat olive oil in a large skillet over medium-high heat.
Sear fillets for 3–4 minutes per side, until blackened and cooked through. Remove from the skillet and set aside on a plate.
Start the Étouffée Base:
In the same pan, add 1 tablespoon olive oil. Sauté onion, bell pepper, and celery for about 5 minutes until softened.
Add garlic and cook another 30 seconds until fragrant.
Add Flour and Tomatoes:
Sprinkle flour over the vegetables and stir constantly for 1–2 minutes to form a light roux.
Add the diced tomatoes and mix well.
Simmer the Sauce:
Slowly pour in the chicken broth while stirring to avoid lumps.
Add Worcestershire sauce, hot sauce (if using), smoked paprika, salt, and black pepper.
Simmer on medium-low heat for 10 minutes, allowing the sauce to thicken.
Add Cream and Crawfish:
Stir in the heavy cream and crawfish tails. Cook for another 5–7 minutes until the crawfish are heated through and the sauce is rich and slightly creamy.
Assemble and Serve:
Place a serving of rice on each plate. Top with a catfish fillet and spoon a generous portion of crawfish étouffée over it.
Garnish with chopped parsley or green onions. Serve hot.
Tips
Get the Perfect Blackened Crust:
Make sure your pan is hot before adding the fish. The seasoning should sizzle immediately — that’s how you get the signature crust.
Avoid Overcooking the Catfish:
Catfish is delicate. Once it flakes easily with a fork, it’s done. Overcooking will make it dry.
Use Fresh or Frozen Crawfish:
If using frozen tails, thaw completely and drain before adding to the sauce to prevent excess liquid.
Balance the Heat:
Adjust the amount of hot sauce and blackened seasoning depending on your spice tolerance.
Roux Thickness:
For a thicker sauce, add a bit more flour or simmer longer. For a lighter version, thin with extra broth or a splash of white wine.
Make it Ahead:
You can make the étouffée sauce a day in advance — the flavors actually deepen overnight. Reheat gently before serving.
Variations
Mediterranean Twist:
Add a handful of chopped sun-dried tomatoes, a few olives, or a drizzle of olive oil at the end for a bright Mediterranean finish.
Seafood Swap:
Replace catfish with tilapia, snapper, or salmon — all hold up well to the bold seasoning.
Vegetable Étouffée:
Skip the crawfish and add mushrooms, artichokes, or chickpeas for a satisfying vegetarian version.
Creamier Sauce:
Double the heavy cream or stir in a spoonful of Greek yogurt for a richer texture.
Spice Variations:
Add Cajun or Creole seasoning for more Louisiana flavor, or smoked paprika and oregano for a Mediterranean edge.
Low-Carb Version:
Serve over cauliflower rice or sautéed zucchini ribbons instead of white rice.
Q&A Section
Q1: Can I make the étouffée ahead of time?
Yes. It stores well in the fridge for up to 3 days and tastes even better reheated as the flavors meld together.
Q2: Can I use shrimp instead of crawfish?
Absolutely. Shrimp makes a great substitute — just cook it until pink and firm, about 3–4 minutes.
Q3: What’s the best side to serve with this?
Steamed rice is classic, but it also pairs beautifully with quinoa, couscous, or crusty bread.
Q4: Can I make it dairy-free?
Yes. Replace the cream with coconut milk or omit it altogether for a lighter sauce.
Q5: Can I bake the catfish instead of searing it?
You can. Bake at 400°F (200°C) for 12–15 minutes, then top with the étouffée before serving.
Nutrition Breakdown
(Approximate per serving – 4 servings)
Calories: 460
Protein: 39g
Carbohydrates: 10g
Fat: 30g
Fiber: 2g
Sugar: 3g
Sodium: 680mg
Values vary based on the type of fish, oil, and cream used.
Conclusion
This Mediterranean Blackened Catfish Smothered in Crawfish Étouffée delivers the best of both worlds — bold Southern spice with a Mediterranean touch of olive oil and herbs. The catfish offers a smoky, crispy base, while the creamy crawfish sauce ties everything together with deep, rich flavor. It’s elegant enough for guests but easy enough to make on a weeknight, especially when you’re craving something hearty and soulful.