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Catfish Atchafalaya with Crawfish Étouffée and Green Onion Rice Recipe

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4 from 8 reviews

Catfish Atchafalaya is a classic Southern dish featuring crispy fried catfish fillets served over flavorful green onion rice and topped with rich, spicy Crawfish Étouffée. This comforting meal blends traditional Louisiana flavors with a harmonious balance of textures and spices, perfect for a hearty family dinner.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Southern Louisiana

Ingredients

Southern Fried Catfish Fillets

  • 4 catfish fillets (about 6 oz each)
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • Salt and black pepper to taste
  • Vegetable oil, for frying

Crawfish Étouffée

  • 1 lb peeled and deveined crawfish tails
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 3 cloves garlic, minced
  • 2 cups seafood stock or water
  • 2 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped green onions

Green Onion Rice

  • 1 cup long grain white rice
  • 2 cups water
  • 1/2 tsp salt
  • 3-4 green onions, thinly sliced
  • 1 tbsp butter

Instructions

  1. Prepare Crawfish Étouffée: In a medium pot, melt butter over medium heat. Stir in flour and cook, whisking constantly, for about 5 minutes until the roux turns a light brown color. Add chopped onions, celery, bell peppers, and garlic, cooking until vegetables soften, about 5-7 minutes. Slowly whisk in seafood stock, then add Cajun seasoning, smoked paprika, salt, and pepper. Simmer for 15 minutes to thicken. Add crawfish tails, parsley, and green onions, cooking an additional 5 minutes. Keep warm.
  2. Dredge and Bread Catfish: In a shallow dish, mix cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Pat catfish fillets dry, then dredge evenly in the cornmeal mixture. Place fillets on a plate and refrigerate for 10-15 minutes to let the breading set.
  3. Cook Green Onion Rice: Place rice, water, salt, butter, and green onions in an Instant Pot. Seal the lid and cook on high pressure for 4 minutes. Allow pressure to release naturally for 10 minutes, then quick release any remaining pressure. Fluff rice with a fork.
  4. Fry Catfish Fillets: Heat vegetable oil (about 2 inches deep) in a large skillet or deep fryer to 350°F (175°C). Fry catfish fillets in batches for 4-5 minutes per side, or until golden brown and cooked through. Drain on paper towels.
  5. Assemble and Serve: Place a scoop of green onion rice on each plate, top with a fried catfish fillet, and generously spoon Crawfish Étouffée over the top. Serve immediately for best flavor and texture.

Notes

  • Use fresh or thawed crawfish tails for the best flavor in the étouffée.
  • Ensure oil temperature stays consistent at 350°F to avoid greasy catfish.
  • Adjust cayenne pepper according to your preferred spice level.
  • Leftover Crawfish Étouffée can be stored in the fridge for up to 3 days and reheated gently.
  • For a gluten-free version, substitute all-purpose flour with gluten-free flour in the breading and étouffée.

Find it online: https://cheftinaskitchen.com/catfish-atchafalaya-with-crawfish-etouffee-and-green-onion-rice-recipe/