Chef Colt Patin & Mark Alleman, Louisiana Culinary Institute

Blackened Catfish over Crawfish Corn Bread with Crawfish Etouffee & Louisiana Chop Seafood Salad

Blackened Catfish

• 4 Catfish Filets
• 4 TBSP Blackening Seasoning
• 4 TBSP Vegetable Oil

Method:
In a medium skillet heat the vegetable oil. Season the catfish with the blackening seasoning then pan saute each filet 3-4 minutes on medium heat until the catfish are fully cooked. Keep warm for later use.

Louisiana Crawfish Etouffee

• 1 lb Crawfish Tails
• 2 oz Butter
• 1 C Onion, small dice
• ¼ C Celery, small dice
• ¼ C Red Bell Pepper, small dice
• ¼ C Green Bell Pepper, small dice
• 1 Bay Leaf
• 1 pinch Dried Thyme
• 1 TBSP Garlic, minced
• ½ C Flour
• 1 qt Seafood or Chicken Stock
• ½ C Green Onion, chopped
• ¼ C Parsley, chopped
• To taste - Louisiana Hot Sauce

Method:
In a medium sauce pot, melt the butter over medium to high heat. Add the onion, celery, bell peppers, garlic, and bay leaf. Saute 3-5 minutes until the vegetables are tender. Whisk in the flour until a white roux is achieved. Next add crawfish tails, and then cook another 5 minutes on medium heat. Slowly add stock or water until a sauce like consistency is achieved. Bring to a rolling boil, then reduce to a simmer and cook another 20 minutes, stirring occasionally. Season with salt, pepper, and hot sauce to taste. Add green onion and parsley before serving.

Louisiana Crawfish Corn Bread

• 4 TBSP Butter
• ½ C Onions, small dice
• 1 C Corn
• ¾ C Broccoli, chopped
• ½ lb Crawfish Tails, chopped
• 4 oz Heavy Cream
• ¾ C Cottage Cheese
• 2 Eggs, beaten
• 2 C Corn Meal
• 3 TBSP Cheddar Cheese, grated

Method:
Preheat oven to 400 degrees. Melt butter in saute pan. Saute onions and corn until tender, approximately 5 minutes. Add Crawfish tails and broccoli, and cook an additional 3 minutes. Add heavy cream, stirring to mix into ingredients. Remove pan from heat and pour mixture into a mixing bowl allowing it to cool. Add Cottage Cheese, eggs, and cornmeal. Mix mixture well. In a greased muffin pan, distribute cornbread mixture evenly throughout each mold. Top each muffin with a bit of grated cheese. Bake cornbread for approximately 30 minutes, or until golden brown and moist in the middle. Remove cornbread muffins from pan, and enjoy!

Louisiana Chop Seafood Salad

• 8 oz Crab Meat
• 8 oz Crawfish Tail Meat
• 8 oz Shrimp
• 1 C Mayonnaise
• ¼ C Creole Mustard
• 2 dashes Worcestershire Sauce
• 2 dashes Louisiana Hot Sauce
• 4 Tomatoes, cut in wedges
• 4 oz Carrots, shredded
• 11 oz Spring Mix
• 1 C Pecan Halves

Method:
First take the boil the shrimp in seasoned water. Once shrimp are cooked, usually 3-4 minutes, remove them and place them in a bowl of ice water. Once cooled, remove and set aside until later. Lightly toast the pecan halves in an 400 degree oven for 3-4 minutes. Let cool and save for later. To make the Remoulade Sauce, in a mixing bowl combine: Mayonnaise, Creole Mustard, Worcestershire Sauce, and Tabasco Sauce. Mix until it completely incorporated. Next add the Crab Meat, Crawfish, Tails, and Boiled Shrimp, mixing until all the seafood is coated with the remoulade sauce. Place 3-4 ounces of spring mix in the center of a plate. Next pour 4 ounces of the bound salad on top of the spring mix. Place a couple of tomato we4dges then garnish with shredded carrots and toasted pecans.