Original Creole Seasoning 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeThis dish is so delicious and simple. You fry the catfish fillets while adding lemon juice and Worcestershire sauce. A lovely sauce is also made with tasso, peppers, onions, Italian seasoning and crawfish tails. This sauce is then poured over the fried catfish fillets and garnished with parsley and green onions.
Ingredients
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4 Tablespoons Olive Oil
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1/4 Pound Tasso
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4 Tablespoons Green Bell Pepper, Chopped
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4 Tablespoons Yellow Bell Pepper, Chopped
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4 Tablespoons Red Bell Pepper, Chopped
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1 Tablespoon Onion, Chopped
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1 Tablespoon Italian Seasoning
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4 Tablespoons Mushrooms
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1/2 Cup Butter
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4 Whole Catfish Fillets
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1 Cup All-Purpose Flour
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3 Teaspoons Tony’s Original Creole Seasoning
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1 Teaspoon Lemon Juice
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1 Teaspoon Worcestershire Sauce
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1/2 Cup Heavy Cream
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1 Pound Crawfish Tails
- Clear
Directions
- In a saucepan, heat oil; add tasso, peppers, onions and Italian seasoning.
- Sauté until rendered.
- Add mushrooms and sauté for 2 minutes.
- Remove from heat and set aside.
- Dredge fish in flour seasoned with Tony’s Original Creole Seasoning.
- In a skillet, fry fish in butter until golden brown on both sides, turning once.
- When done, add lemon juice and Worcestershire sauce.
- Coat fish and remove to warm platter. Cover and keep warm.
- In the same skillet, add cream. Heat and stir well.
- Add crawfish and vegetable mixture. Cook for 3 minutes.
- Adjust seasoning to taste.
- Pour over catfish.
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