Crawfish Palmetto
Crawfish Palmetto
1/4 c. olive oil
1/2 c. chopped tasso**
3/4 c. chopped bell pepper
1/4 c. diced onion
1 T. Italian seasoning
1/4 c. sliced mushrooms
1/2- 3/4 c. half &half
1 lb. Louisiana crawfish tailmeat
1/4 – 1/2 c. butter or margarine
4-6 catfish filets
Cajun seasoning
Black pepper to taste
Cayenne pepper to taste
Garlic powder to taste
Egg wash (egg white, water, milk)
Seasoned flour
Lemon juice
White Worcestershire sauce
Lemon slices and parsley for garnish
Heat oil in a small saucepan. Add tasso, peppers, onion and Italian seasoning. Saute’ until tender, about 5 minutes. Add mushrooms just before completion. Add half & half and reduce the sauce over medium heat. Add crawfish and cook 3 minutes. Add Cajun seasoning, black and cayenne pepper and garlic powder to taste. Heat large saucepan. Add butter or margarine. Dredge catfish in egg wash, then in seasoned flour and fry until done. Season with lemon and Worcestershire sauce. Serve topped with crawfish sauce and garnished with lemon and parsley. **Tasso is Cajun smoked ham. Serves 4-6.