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–+ servings

Delicious Catfish Opelousas: A Must-Try Cajun Delight

Experience the flavorful Catfish Opelousas, a Cajun classic that's quick to prepare and adaptable for everyone.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Catfish
  • 4 fillets Catfish Fresh alternatives like snapper or black drum can also be used.
  • 2 tablespoons Unsalted Butter Substitute with coconut oil for a dairy-free option.
For the Sauce
  • 1 medium Onion Shallots can be used for a milder profile.
  • 3 cloves Minced Garlic Adjust quantity to taste.
  • 1 cup Heavy Cream Substitute with coconut cream for a dairy-free option.
  • 2 tablespoons Lemon Juice Use fresh for best results.
  • 1 cup Shrimp Stock Opt for vegetable stock for a vegetarian version.
  • 1 cup Crawfish Tails Can be omitted for vegetarian recipes.
  • 1 cup Shrimp Optional but recommended.
  • 1 cup Crab Meat Imitation crab can be a budget-friendly alternative.
  • 1 cup Fresh Oysters Can be omitted or replaced with additional shrimp if desired.
For Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder Use with fresh onion for rounded flavors.
  • 1 teaspoon Cayenne Pepper Adjust to taste.
  • 1 teaspoon Paprika
  • 1 teaspoon Black Pepper
  • 1 teaspoon Seasoned Salt Be cautious with amounts.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme Fresh herbs can enhance flavors.
For Garnish
  • 2 tablespoons Fresh Parsley Optional, but adds a lovely touch.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Step 1: Prepare the Catfish: Pat the catfish fillets dry with paper towels and season generously. Let sit for about 5 minutes.
  2. Step 2: Cook the Fish: Melt butter in a skillet over medium-high heat. Cook the seasoned catfish for 3-4 minutes on each side until blackened.
  3. Step 3: Make the Sauce: In the same skillet, add more butter if needed, then sauté onions and garlic until translucent.
  4. Step 4: Combine Sauce Ingredients: Add shrimp stock, heavy cream, and lemon juice. Simmer for about 5 minutes.
  5. Step 5: Add Seafood to the Sauce: Gently fold in crawfish, shrimp, and crab meat. Let simmer until shrimp turn pink.
  6. Step 6: Plate the Dish: Arrange catfish on a platter and spoon the sauce over the top.
  7. Step 7: Garnish & Serve: Sprinkle with parsley and serve alongside dirty rice or coleslaw.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 15gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 8mgCalcium: 50mgIron: 2mg

Notes

Use the freshest catfish for the best flavor. Preheat skillet for a nice crust. Store catfish and sauce separately when refrigerating leftovers.

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