Blackened Catfish with Crawfish Étouffée

Ingredients

• 4 Catfish Fillets

• Extra Virgin Olive Oil

• Juice of 1 Lemon

• 2 Tablespoons Paprika

• 2 Teaspoons Tony’s Original Creole Seasoning

• 1 Teaspoon Garlic Powder

• 1 Teaspoon Onion Powder

• 1 Teaspoon Dried Thyme

• 1 Teaspoon Dried Oregano

• 1/2 Stick Unsalted Butter

• 1/4 Cup All-Purpose Flour

• 1 Cup Onion, Diced

• 1/2 Cup Green Bell Pepper, Diced

• 1/4 Cup Celery, Diced

• 2 Teaspoons Garlic, Minced

• 2 Cups Seafood or Chicken Stock/Broth

• 1/4 Teaspoon Tony’s Original Creole Seasoning

• 1 Pound Crawfish Tails

• 1/8 Cup Green Onion, Sliced

• 1 1/2 Cups White or Brown Rice

• 3 Cups Water

• Clear

Directions