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Catfish Opelousas

Indulgent Catfish Opelousas: A Creamy Cajun Delight

Experience the rich flavors of Catfish Opelousas with this creamy Cajun dish that delights the palate.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun, Creole
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Catfish
  • 4 fillets Catfish Can substitute with fresh snapper or black drum.
  • 2 tablespoons Unsalted butter Can use coconut oil for a dairy-free option.
For the Sauce
  • 1 medium Onion Shallots can be substituted for a milder flavor.
  • 3 cloves Minced garlic Adjust quantity according to your taste preference.
  • 1 cup Heavy cream Coconut cream is a great dairy-free substitute.
  • 2 tablespoons Lemon juice Use fresh lemon juice for the best results.
  • 1 cup Shrimp stock Opt for vegetable stock for a vegetarian version.
  • 1 cup Crawfish tails Can be omitted for vegetarian options.
  • 1 cup Shrimp Optional but recommended for extra flavor.
  • 1 cup Crab meat Imitation crab can be a budget-friendly alternative.
  • 1 cup Fresh oysters Can be omitted or replaced with shrimp if needed.
For the Spices
  • 1 teaspoon Garlic powder Adjust according to your preference.
  • 1 teaspoon Onion powder Enhances savory aspect of the dish.
  • ½ teaspoon Cayenne pepper Use sparingly and taste before adding more.
  • 2 teaspoons Paprika Key ingredient for that Southern flair.
  • 1 teaspoon Seasoned salt Be mindful of the salt quantity.
  • 1 teaspoon Dried oregano Essential herb in Cajun cooking.
  • 1 teaspoon Dried thyme Essential herb in Cajun cooking.

Equipment

  • Cast iron skillet

Method
 

Step‑by‑Step Instructions
  1. Pat the catfish fillets dry and season both sides with Cajun spice blend.
  2. Heat the skillet and melt butter, then cook the catfish fillets until blackened (about 3-4 minutes each side).
  3. Remove fish, reduce heat, and sauté onion and garlic in remaining butter until translucent.
  4. Stir in the shrimp stock, heavy cream, and lemon juice, simmering for 5 minutes, then add the seafood.
  5. Plate the catfish and pour the creamy sauce over, garnishing with parsley.
  6. Serve with sides like dirty rice or coleslaw.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 15gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftover catfish and sauce separately for up to 3 days. Freeze for up to 3 months.

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