Blackened Catfish with Crawfish Etouffee

There’s something special about Cajun cooking — it’s bold, comforting, and full of soul. This blackened catfish with crawfish étouffée is one of those dishes that brings the flavor of Louisiana straight to your kitchen. Tender, flaky catfish coated in Cajun spices, topped with a creamy, savory crawfish and shrimp étouffée, all served over seasoned rice — it’s a meal that’ll make everyone at the table go quiet with that first bite.

I remember the first time I had this dish in New Orleans. The smell of the smoky spices and the rich, buttery sauce hit me before the plate even landed on the table. I knew right then it was something I had to recreate at home — and after a few tries, this version became a family favorite.

Why You’ll Love This Dish

• Big, bold Cajun flavors that balance spice, richness, and freshness.

• Perfect for a weekend dinner when you want something special without being too complicated.

• A true crowd-pleaser — even picky eaters end up licking their plates clean.

• Customizable — you can easily adjust the spice level or swap proteins if you want to change things up.

It’s the kind of meal that feels like a celebration, even if it’s just a regular weeknight.

Ingredients You’ll Need

For the Catfish

• Catfish fillets

• Cajun blackening spice

• Melted butter

For the Cajun Butter Baste

• Butter

• Cajun spice

For the Crawfish Étouffée

• Olive oil

• Butter

• All-purpose flour (for the roux)

• Purple onion, diced

• Green, yellow, and orange bell peppers, diced

• Celery, diced

• Garlic, minced

• Chicken broth

• Black pepper and Cajun seasoning

• Medium shrimp, peeled and deveined

• Cooked crawfish tails

• Fresh parsley, chopped

• Green onions, sliced

Step-by-Step Directions

Preparing the Catfish

1. Brush each catfish fillet with melted butter and sprinkle Cajun seasoning generously on both sides.

2. Cover and refrigerate for at least an hour. This helps the spice really cling to the fish.

Making the Étouffée

1. Heat olive oil in a large skillet over medium heat.

2. Add the onion, peppers, celery, and garlic. Cook until tender, about 5–7 minutes. Remove and set aside.

3. Add butter to the skillet, melt it, then whisk in the flour to make a roux. Cook, stirring constantly, until it turns a caramel-brown color — about 4 minutes.

4. Add the cooked vegetables back to the skillet and stir for another 4 minutes.

5. Slowly pour in chicken broth, stirring constantly to avoid lumps.

6. Season with black pepper and Cajun spice.

7. Bring to a gentle boil, reduce heat, cover, and let it simmer for 15 minutes, stirring often.

8. Add shrimp and cook until they turn opaque.

9. Stir in crawfish tails and heat through.

Cooking the Catfish

1. Heat a cast iron skillet over medium-high heat for about 5–7 minutes until very hot.

2. Mix butter and Cajun spice in a small bowl and microwave until melted.

3. Add a bit of melted butter to the hot skillet.

4. Place 2 fillets in the skillet at a time, spooning Cajun butter on top.

5. Cook for 4–5 minutes, then carefully flip and cook another 4 minutes.

Serving

Spoon a generous portion of rice onto each plate, top with a catfish fillet, and ladle the rich crawfish étouffée over the top. Garnish with fresh parsley and green onions for a pop of color and freshness.

Tips for Success

• Use cast iron for the catfish — you’ll get that perfect blackened crust and deep flavor.

• Make your roux patiently — don’t rush it; that caramel color is where the flavor lives.

• Prep everything first — Cajun cooking moves fast, so have your veggies chopped and ready.

• Adjust the spice — if you’re cooking for kids or spice-sensitive eaters, cut back the Cajun seasoning slightly.

Serving Suggestions

This dish is rich and hearty, so keep the sides simple:

• Seasoned rice or dirty rice

• A crisp green salad with lemon vinaigrette

• Roasted green beans or asparagus

• Cornbread for soaking up every bit of that sauce

And if you’re looking to pair a drink, a cold beer or a crisp Sauvignon Blanc works beautifully with the spices.

Storing and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 2 days.

• Reheating: Warm gently on the stove over low heat. Add a splash of broth or water to keep the sauce smooth.

• Freezing: The étouffée can be frozen for up to 2 months. Reheat slowly to keep the texture creamy. I don’t recommend freezing the fish — cook that fresh each time.

FAQs About Blackened Catfish with Crawfish Étouffée

Can I use another fish instead of catfish?
Yes! Redfish, tilapia, or snapper all work well in this recipe.

What if I can’t find crawfish?
No worries — you can double the shrimp or even use crabmeat instead.

Can I make this less spicy?
Absolutely. Use a mild Cajun seasoning or cut the spice in half. You can always add more heat at the table with hot sauce.

Do I need a cast iron skillet?
It’s the best for that smoky crust, but any heavy-bottomed skillet will do in a pinch.

Can I make the étouffée ahead of time?
Yes! The sauce actually tastes even better the next day. Just reheat gently and prepare fresh catfish when you’re ready to serve.

Continue to Content

Yield: 4

Blackened Catfish with Crawfish Etouffee

Print

Bring the flavors of Louisiana straight to your kitchen with this bold blackened catfish topped with rich crawfish étouffée.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

For the Catfish:

• 4–6 catfish fillets (about 1 pound)
• ½ cup (1 stick) unsalted butter, melted
• 3 tbsp Cajun blackening spice

For the Basting Cajun Butter:

• 4 tbsp butter
• 3 tbsp Cajun spice

For the Étouffée:

• 1 tbsp olive oil
• ¼ cup (½ stick) unsalted butter
• ¼ cup all-purpose flour
• 1 cup diced purple onion
• ½ cup diced green bell pepper
• ½ cup diced yellow bell pepper
• ½ cup diced orange bell pepper
• ¼ cup diced celery
• 2 tsp minced garlic
• 2 cups chicken broth
• ¼ tsp freshly cracked black pepper
• ¼ tsp Cajun seasoning
• 1 cup medium shrimp, deveined
• ¼ lb cooked crawfish tails
• ½ tbsp fresh parsley, chopped
• 2 tbsp sliced green onions

Instructions

Marinate the Catfish:

1. Brush the fillets with a tablespoon of melted butter, then coat all sides with the Cajun blackening spice. Cover and refrigerate for about an hour to let the flavors soak in.

Make the Étouffée:

1. In a large skillet over medium heat, heat the olive oil. Sauté the onions, bell peppers, garlic, and celery until softened, then remove from the skillet and set aside.
   
2. Add the butter to the skillet, let it melt, and stir in the flour. Cook for about 4 minutes, stirring often, until the roux turns a deep caramel color.
   
3. Return the sautéed vegetables to the skillet, stir, and cook for another 4 minutes.
   
4. Slowly whisk in the chicken broth until smooth, then season with black pepper and Cajun seasoning. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for about 15 minutes, stirring occasionally.
   
5. Add the shrimp and cook until they turn opaque and pink. Stir in the crawfish tails and heat through. Finish with chopped parsley and green onions.
   

Cook the Catfish:

1. Preheat a cast-iron skillet over medium-high heat for 5–7 minutes. Add a tablespoon of melted butter.
   
2. In a small bowl, melt the butter with Cajun spice for the basting sauce.
   
3. Place two fillets in the skillet at a time. Brush the tops generously with the spiced butter and cook for 4–5 minutes. Flip carefully, baste again, and cook for another 4 minutes until the fish is blackened and flaky.
   

Serve:

1. Spoon warm rice onto plates, top with blackened catfish, and smother with the crawfish étouffée. Garnish with extra parsley or green onions if desired.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 2672Total Fat 137gSaturated Fat 36gTrans Fat 2gUnsaturated Fat 81gCholesterol 1233mgSodium 5414mgCarbohydrates 19gFiber 2gSugar 5gProtein 320g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This blackened catfish with crawfish étouffée is everything I love about Cajun cooking: bold, comforting, and made for sharing. It’s the kind of meal that makes an ordinary night feel like a celebration. Make it once, and I promise — it’ll become a regular in your kitchen, just like it is in mine.

Also try these Catfish recipes:-

• Catfish Alison
• Pan Fried Cajun Blackened Catfish
• Cajun Fried Catfish