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   Quincy's Recipe Corner
 more...>Family & Consumer Sciences>Quincy's Recipe Corner>

Crawfish Palmetto (Lighter Version)

2 tablspoons olive oil
½ cup chopped turkey tasso (optional)
¾ cup green bell pepper, chopped; may use tri-color peppers
¼ cup diced onion
2 tablespoons basil, chopped fresh
2 tablespoons oregano, chopped fresh
2 tablespoons thyme, chopped fresh
¼ cup sliced mushrooms
½ to ¾ cup evaporated skim milk
1 lb. crawfish tails
4 to 6 (3 ounces) catfish fillets
Seasoning to taste (Cajun seasoning, pepper, cayenne, garlic powder)
Flour (seasoned with Cajun seasoning)
Cooking spray
Lemon juice
Worcestershire Sauce
Parsley, chopped fresh
Green onions, thinly sliced
 
In a small saucepan, heat olive oil. Add tasso, peppers, onions, and Italian seasoning. Sauté until tender, approximately five minutes. Add mushrooms and evaporated skim milk and reduce down until sauce is of a thicker consistency. Add crawfish and cook three minutes. Adjust seasoning.

Option 1: Season catfish fillets. Coat in seasoned flour. Heat cooking spray in large skillet. Sear fish until golden brown on each side, turning once. Add lemon juice and Worcestershire. Remove fish to warm platter. Pour crawfish mixture over catfish. Garnish with parsley and green onions.

Option 2: Season catfish fillets. Spray broiler pan with cooking spray. Bake at 350 degrees for 10-15 minutes, depending on thickness of fillets. Remove to warm platter. Pour crawfish mixture over catfish. Garnish with parsley and green onions.

Serves four to six people.

See LSU AgCenter publication on the health benefits of seafood below.

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Last Updated: 9/24/2014 9:38:59 AM

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