On Sat, 11 Jun 2011 09:45:08 -0500, zxcvbob >
wrote:

>Janet Bostwick wrote:
>> 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
>
>
>I would substitute tiny salad shrimp or crab meat or leftover lobster.
>
>-Bob
Thanks Bob.
Janet US