Catfish Etoufffee

For the Blackening seasoning:
Black pepper
Red Pepper
White pepper
Dry Mustard
Dried Thyme
Thyme leaves
Paprika
Onion powder
Garlic Salt
Cumin
Garlic salt

Combine Equal amounts of the above ingredients mix thoroughly and lightly dust the catfish, sear over high heat in cast Iron pan.

For the Etouffee:
1 # of diced red peppers
1 # of diced green peppers
1 # yellow bell pepper
1 chopped yellow onion
1 cup of chopped celery
3 bay leaves
1/4. cup of flour
4 oz. of butter
1 cup of tomato sauce
1 cup of chicken stock (fish stock)
2 Tblsp. of Blackened seasoning.

Sauté the peppers, onions, and celery together in butter just until translucent, then add the flour and continue to cook stirring constantly until you have a nice blonde roux. Then add the tomato sauce, blackened seasoning, stock and chopped tomato and continue to simmer until you have a nice rich stew. Finish catfish in oven, arrange in casserole dish of your choice, Etouffee in the center or mix together and enjoy.

4 6 oz. Catfish filets
Yield 4 Portions

Credit for this delicious recipe goes to Chef Jeff Walker from the Monterey Bay Aquarium.