Pappadeaux Catfish Opelousas
A delicious Catfish Opelousas recipe inspired by Pappadeaux Seafood Kitchen, featuring perfectly blackened catfish fillets topped with a rich, creamy Opelousas sauce loaded with seafood and Cajun spices.
Equipment
- Cast-iron skillet
- Saucepan
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 4 catfish fillets
- 1/4 cup unsalted butter for fish
- 1 1/4 sticks unsalted butter for sauce
- 1 onion chopped
- 1/4 cup minced garlic
- 8 oz heavy cream
- 1/4 cup lemon juice
- 1 cup shrimp stock
- 1 lb crawfish tails
- 1/2 lb shrimp
- 1/2 lb fresh crab meat
- 2 cups fresh oysters
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp seasoned salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- Fresh parsley for garnish
Instructions
- Prepare Catfish: Pat dry fillets and season with Cajun spices.
- Cook Fish: Pan-sear in butter until blackened, about 3-4 minutes per side.
- Make Sauce: Sauté onions and garlic in butter, add shrimp stock, heavy cream, lemon juice, and seafood. Simmer until thickened.
- Combine: Top blackened catfish with Opelousas sauce.
- Serve: Garnish with parsley and serve with rice or vegetables.
Notes
Nutrition Facts for 1 Serving:
- Calories: 450
- Protein: 35g
- Carbohydrates: 20g
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 180mg
- Sodium: 800mg
- Fiber: 2g
- Sugar: 3g