On Sat, 11 Jun 2011 09:20:23 -0400, "jmcquown" >
wrote:

>
> wrote in message
...
>> On Jun 9, 9:26 pm, Eric Campbell > wrote:
>>>
>>> To make matters worse, more and more people are discovering that they
>>> can save money by making their favorite restaurant dishes at home
>
>Gee, ya think?!
>>
>> No thank you. Where I live if someone wants a recipe from a
>> restaurant all they have to do is to write to the food editor of the
>> local newspaper and have him ask the restaurant or chef for the
>> recipe. Most restaurants are happy to oblige.
>
>
>That's true, and sometimes you can simply call or email the restaurant and
>the chef will oblige. I was pretty sure I figured out all the ingredients
>in 'Catfish Acadian' from the Bayou Bar & Grill in midtown Memphis. There
>was one ingredient I missed. So I emailed the restaurant with what I
>thought it contained. Got a reply back from the chef: "You're very close,
>but you forgot the celery." [Insert classic slap on the head.] It's the
>holy trinity in Louisiana cooking - onions, bell peppers and celery! I
>guess I got lost in the garlic
>
>Here's the actual recipe, and it's quite delicious:
>
>Catfish Acadian
>
>2 lbs. catfish fillets*
>seasoned flour
>olive oil
>butter
>diced onions and garlic
>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. 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 translucent. 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 mixture over the fish and serve.
>
>*I can't find catfish where I live now but any mild white fish will do.
>Oddly enough, I can find frozen packages of crawfish tailmeat. Go figure.
>
>Jill

I love the sound of this, Jill. Although getting catfish is no
problem for me, the crawfish tail meat is a no go. It's been decades
since I've had any crawfish. Can you give me a 'tastes like?' Maybe
I can sub something. Thanks
Janet US