Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeElevate your catfish dinner with this buttery, lemony and Cajun-flavored shrimp stuffing mixture by Creole Seoul.
Ingredients
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6 Tablespoons Butter, Cubed
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1 Small Onion, Finely Chopped
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1/4 Cup Bell Pepper, Chopped
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1/4 Cup Celery, Finely Chopped
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1/4 Cup Green Pepper, Chopped
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3 Cloves Garlic, Minced
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1 Pound Shrimp, Peeled and Deveined
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1/4 Cup Shrimp/Seafood/Chicken Stock
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1 Teaspoon Worcestershire Sauce
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2 Tablespoons Parsley, Chopped (Plus More for Garnish)
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1 1/2 Cups Soft Breadcrumbs
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4-6 Catfish Filets
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2 Tablespoons Lemon Juice
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1 Teaspoon Fresh Parsley, Minced
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Paprika, to Taste
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Tony’s Original Creole Seasoning, to Taste
- Clear
Directions
- Preheat oven to 375°F.
- In a large skillet, melt the cubed butter over medium-high heat.
- Stir in onion, celery, bell pepper and green pepper, and sauté until tender. Add in garlic and parsley, and sauté until garlic is fragrant.
- Add in the stock and Worcestershire sauce and stir.
- Season shrimp with Tony’s seasoning, to taste, and stir into skillet mixture. Poach shrimp until they turn pink.
- Remove Shrimp mixture from heat and stir in breadcrumbs until well combined.
- Combine melted butter and lemon juice in a bowl and set aside.
- Season catfish with Tony’s seasoning, to taste. Flip catfish so that they’re bottom side up. Spoon about 1/4 – 1/2 cup of stuffing onto each fillet, depending on size, and roll them up.
- Place the rolled stuffed catfish filets seam-side down into a greased baking dish and pour the combined melted butter and lemon juice over the filets.
- Bake uncovered for 20-25 minutes, or until fish flakes with a fork. Transfer baking dish to top rack and set oven to broil for 3-5 minutes.
- Remove from oven, garnish with more parsley and serve.
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