"jmcquown" > wrote in message
news
> BoboBonobo wrote:
> > jmcquown wrote:
> >> kilikini wrote:
> >>> "Gareth" > wrote in message
> >>> ...
>
> To each his own. I love catfish. It's very mild tasting. Takes well to
a
> sauce, too.
>
> Catfish Acadian
> (replicated after a recipe from Bayou Bar & Grill, Memphis, TN)
> 2 lb. catfish fillets
> seasoned flour
> olive oil
> butter
> diced onions and garlic or shallots
> diced bell pepper
> diced celery
> 1/2 c. crawfish tail meat
> 4 large shrimp, chopped
> whole cream
> salt & cayenne pepper
> Lightly coat the catfish fillets in seasoned flour. Pan fry in olive oil
> until lightly browned and tender. Plate and hold in a warm oven.
>
> In another pan, saute the onion and garlic (or shallots) with the bell
> pepper and celery in butter until tender. Add the crawfish tail meat and
> shrimp and saute until just pink. Stir in some cream; season with salt and
a
> little cayenne pepper. Pour this over the catfish and serve.
>
> Serves 4
>
> Jill
>
>

Recipe saved, Jill, thanks. Allan will LOVE this!

kili