Recipe courtesy of Louisiana Cookin' magazine. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.

Makes 2 to 3 servings.

Catfish:

2 7- to 9-ounce fresh catfish filets
8 tablespoons of butter, melted
Your favorite blackening seasoning, to taste
1 spray-can of vegetable oil

Dredge each filet in 4 ounces of melted butter. Coat with blackening seasoning to taste. Place in a hot, heavy iron skillet that has been sprayed with vegetable oil. Brown each side for about 7 minutes. Serve with crawfish étouffée on top. (Recipe follows).

Crawfish Étouffée:

1 large onion, chopped
1 medium bell pepper, chopped
1 stalk of celery, chopped
1/2 pound of butter
2 tablespoons flour
1 tablespoon tomato paste
Salt and pepper, to taste
1 to 1-1/2 cups of water
1 pound crawfish tails
1/2 cup green onions

In a medium sized pan, sauté the onion, bell pepper and celery in the butter until they are tender or clear. Add the flour, and stir until the roux has a blonde color. Add the tomato paste, mix well. Add the salt, pepper, 1 cup of water, and crawfish tails. Simmer for about 10 minutes. Adjust consistency with the remaining 1/2 cup of water if necessary.

This recipe is part of our new partnership with Louisiana Cookin' magazine. If you subscribe to Louisiana Cookin' with the promotion code wwoz09, they will donate $5 of your subscription fee to WWOZ.