Catfish Opelousas ft. K’s Kreole Seasoning
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Servings: 4
Prep Time: 20 mins
Cook Time: 30 mins
For the Catfish:· 4 catfish fillets (6 oz each) · 1½ tsp K’s Kreole Seasoning · 2 tbsp flour · 2 tbsp cornmeal (optional for crisp texture) · 2 tbsp butter or oil (for pan-frying)
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For the Opelousas Cream Sauce:· 2 tbsp butter · ½ small onion, finely chopped · ½ bell pepper, diced · 1 celery stalk, diced · 2 cloves garlic, minced · ½ tsp K’s Kreole Seasoning · ¼ cup dry white wine or seafood stock · ½ lb Louisiana crawfish tails (or peeled shrimp) · ¾ cup heavy cream · 1 tsp Worcestershire sauce · Salt to taste · Chopped parsley or green onion (for garnish) |
Instructions
1. Prep & Cook the Catfish
· Pat catfish dry. Sprinkle both sides with K’s Kreole Seasoning.
· Mix flour and cornmeal (if using). Lightly dredge each fillet.
· Heat butter or oil in a skillet over medium heat. Cook fish 3–4 minutes per side until golden and flaky. Set aside and keep warm.
2. Make the Opelousas Sauce
· In the same skillet, melt 2 tbsp butter. Add onion, bell pepper, and celery. Sauté until softened (5–6 minutes).
· Add garlic and ½ tsp K’s Kreole Seasoning. Stir for 1 minute.
· Pour in wine or stock, scraping the pan. Simmer to reduce slightly.
· Stir in crawfish or shrimp and cook until just pink (2–3 minutes).
· Add cream and Worcestershire. Simmer 5–7 minutes until the sauce thickens slightly.
· Taste and add salt if needed.
3. Assemble & Serve
· Spoon the hot seafood sauce over catfish fillets.
· Garnish with parsley or green onions.
· Serve over white rice, grits, or mashed potatoes.