Spicy Catfish with Crawfish Gravy
We keep a bag of cooked frozen crawfish in our freezer. They are excellent in gravy and sauces. The hard part is peeling them but I only peel a small amount for each recipe such as this one. This is one of our favorite quick weeknight meals.
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Crawfish Gravy
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2 T unsalted butter
1 T shallot, minced
1 garlic clove, minced
2 T all-purpose flour
1 c low sodium chicken broth or more as needed
1 large Roma tomato, diced
¼ t smoked paprika
¼ t dried thyme
20 cooked crawfish tails, shells & vein removed
Salt
Pepper
In a small non-stick skillet, melt the butter over medium heat. Add the shallot and sauté for about 1 minute. Add the garlic and sauté for 30 seconds. Add the flour and cook for about 5 minutes until a nice roux has formed. Whisk in the chicken broth until smooth then add the tomatoes, smoked paprika and the thyme. Reduce heat to low and simmer for about 5 minutes. Add the crawfish tails and season to taste with salt and pepper. Keep warm while you make the fish. If needed, thin with more chicken broth.
Spicy Catfish
4 medium size catfish fillets
Black pepper
Coarse salt
Dried thyme
Paprika
Cayenne pepper
3 T Olive oil
Pat the catfish fillets dry with a paper towel. Season both side with the black pepper, coarse salt, thyme, and paprika. Season both sides with the cayenne pepper to taste. In a large cast iron skillet, heat the olive oil over medium-high heat. Add the fillets and cook for about 3 minutes per side turning once.
Plate the catfish with the crawfish gravy over hot cooked white rice.
Serves 4