Port Barre/Catfish & Crawfish Sauce Piquante

174

2 Lbs. Catfish Fillets

1 Lb.  Louisiana Crawfish Tails (Peeled)

2 Medium Onions (Chopped)

2 Medium Bell Peppers (Chopped)

1/2 Stalk Celery (Chopped)

4 Pods Garlic (Chopped)

3 Tbs. Tomato Paste

2 Tbs. Cooking Oil

10oz. Can Diced Tomatoes w/Chilis

4oz. Tomato Sauce

2 tsp. Cajun/Creole Seasoning

1 Seafood Boullion Cube

36oz. Water

2 Tbs. Roux

In a heavy pot, brown the tomato paste until rusty in color, add cooking oil and cut up onion, bell pepper, celery and diced tomatoes.  Sauté until tender. Add water to deglaze, than dissolve roux and add garlic and seafood bullion. Add tomato sauce and Cajun/Creole seasoning and let cook for 1 hour, adding water as needed. Add catfish and crawfish and let cook for 15-20 minutes.  Serve hot.

Bite Size Fried Catfish

1 Lb. Catfish (Cut In Chunks)

12oz. Canned Milk

1 Tsp. Cajun/Creole Seasoning

16oz. Cajun Style Fish Fry

Soak the catfish chunks in canned milk and Cajun/Creole seasoning. Dredge in fish fry. Fry in 350 degree oil until golden brown.

Fried Eggplant Wheels

2 Medium Eggplant (1/4” Slices)

12 Oz. Canned Milk

1 Tsp. Cajun/Creole Seasoning

16 Oz. Cajun Style Fish Fry

Soak eggplant in canned milk and Cajun/Creole seasoning. Dredge in fish fry. Fry in 350 degree oil until golden brown.

Remember to enjoy the simple things in life they are usually the most important!