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Pappadeaux Catfish Opelousas
Carolina Gomez

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: cajun, Creole
Calories: 450
Ingredients Equipment Method Notes

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

Equipment

  • Cast-iron skillet
  • Saucepan
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. Prepare Catfish: Pat dry fillets and season with Cajun spices.
  2. Cook Fish: Pan-sear in butter until blackened, about 3-4 minutes per side.
  3. Make Sauce: Sauté onions and garlic in butter, add shrimp stock, heavy cream, lemon juice, and seafood. Simmer until thickened.
  4. Combine: Top blackened catfish with Opelousas sauce.
  5. 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