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Old 05-31-2010, 02:04 PM   #1
Cajun Blake
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Default Blackened catfish with crawfish cream sauce

due to popular demand i've been asked to post this recipe

any seafood could be substituted ... crab, shrimp, lobster, etc... (if lobster, dice it into small peices)

here is my recipe ..... also watch the video below

Servings
: 4 servings
Prep: 15 mins
Total: 45 mins

Ingredients
4 fillets catfish ( redfish or trout also works well )
4 tablespoons blackening spice
3 tablespoons vegetable oil
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 tablespoons chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup diced Tasso sausage
3 cups heavy cream
1 16-ounce package crawfish tail meat, rinsed and drained
Garnish: chopped tomatoes and chopped fresh basil


Directions

1. Place fillets in a shallow bowl. Generously coat both sides with blackening spice.
2. In a large, nonstick skillet, heat oil over medium heat. Gently place fillets in skillet and cook for 2 to 4 minutes per side, or until fillets flake easily with a fork. Transfer fillets to plates and keep warm.
3. Wipe skillet clean with a paper towel. Return skillet to medium heat. Melt butter in skillet. Add onion, bell pepper, and garlic. Cook for 8 to 10 minutes, or until tender. Add salt, pepper, tasso, and heavy cream; reduce heat to medium low. Continue to cook, whisking often, for 5 to 8 minutes, or until sauce has thickened. Stir in crawfish meat; cook until heated through.
4. Evenly divide sauce among catfish fillets. Garnish with chopped tomatoes and chopped fresh basil, if desired.


video link
- http://www.louisianasportsmantv.com/...=41&size=large



.
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Old 05-31-2010, 02:14 PM   #2
Bullydog
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Wow....gonna have to get on this one...Looks great Blake and thanks for posting.
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Old 05-31-2010, 02:24 PM   #3
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Super!

And Ruffino's has the best Heirloom Tomato appetizer.
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Old 06-03-2010, 04:20 PM   #4
JAP
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Do you make your own blackening spice or buy it? Always wanted to make blackened catfish but did not know where to get the seasoning.
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Old 06-04-2010, 12:08 AM   #5
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Quote:
Originally Posted by JAP View Post
Do you make your own blackening spice or buy it? Always wanted to make blackened catfish but did not know where to get the seasoning.
i've experimented with alot of Blackened seasonings over the yrs.

in my kitchen, I strictly use REX fine foods brand when making blackened fish or wild game
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Old 06-04-2010, 08:06 AM   #6
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Quote:
Originally Posted by Cajun Blake View Post
i've experimented with alot of Blackened seasonings over the yrs.

in my kitchen, I strictly use REX fine foods brand when making blackened fish or wild game
Thanks i will have to get some and try that this week!
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Old 08-24-2010, 03:43 PM   #7
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mmm mmm mmm. im gonna do that for sure
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Old 08-24-2010, 03:49 PM   #8
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Mmmmm When is dinner???
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Old 09-01-2010, 02:42 AM   #9
texaset
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Blake , that sure looks good thanks for posting it up
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Old 01-16-2011, 08:28 AM   #10
ckuehl
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Blake,

My wife and I made this last night. It was delicious. Thanks for posting. Mine don't look as good as yours, but it was great. Not a good picture but you get an idea.
Attached Images
 
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Old 01-16-2011, 08:35 AM   #11
Mike D
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Oh my!

Another recipe to try.


Sent from my iPhone using Tapatalk
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Old 01-16-2011, 08:38 AM   #12
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This is probably one of my most favorite dishes. Definitely going to try yours!
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Old 01-16-2011, 08:38 AM   #13
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Been experimenting with blackening for a while also. Where do u find the rex seasoning?
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Old 01-16-2011, 08:52 AM   #14
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Praise God!! mouth watering again
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Old 01-16-2011, 09:18 AM   #15
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Default best blackin seasoning?

Been doing this for 20 yrs. and tried them all.

The best is the man that invented it.

Paul Prudhomme's

Seafood Magic or Blacken Redfish Magic
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Old 01-16-2011, 10:34 AM   #16
Cajun Blake
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Quote:
Originally Posted by ckuehl View Post
Blake,

My wife and I made this last night. It was delicious. Thanks for posting. Mine don't look as good as yours, but it was great. Not a good picture but you get an idea.

glad you enjoyed it brother

the good thing about this dish and cooking, you can fine tune & perfect your recipe the more times you cook it


Quote:
Originally Posted by Ol Dad View Post
Been doing this for 20 yrs. and tried them all.

The best is the man that invented it.

Paul Prudhomme's

Seafood Magic or Blacken Redfish Magic

Ol dad - my wife is from Opelousas and my MIL's 2nd cousin is Paul Prudhomme. Have met Paul numerous times and almost used his company in New Orleans to blend my RB Cajun Seasoning.

PP's Blackened Redfish Magic is an excellent product and works like a champ. I use the REX brand because it is very low sodium and I can buy it in volume much cheaper than Seafood Magic. I buy 20 ozs or REX for $8.00 , and the local store sells Prudhomme's Redfish Magic for $3.50 for 2 ozs.

both products taste very similar as you can tell Redfish Magic has more salt


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Old 01-16-2011, 11:23 AM   #17
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Been experimenting with blackening for a while also. Where do u find the rex seasoning?
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Old 01-16-2011, 01:56 PM   #18
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Rex has a website w/ dealer locator

http://www.rexfoods.com/locator.asp


if you can't find a dealer near you, I could always ship you some or bring some to BNZA
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Old 01-16-2011, 02:00 PM   #19
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Looks and sounds good.
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Old 01-16-2011, 02:09 PM   #20
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Thanks for the recipe Blake, definitely going to try this.
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Old 01-30-2011, 09:03 AM   #21
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Had this last night.WOW It just made the all time favorite list.
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Old 01-31-2011, 05:31 PM   #22
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Made it tonight (without crawfish tails) and used tilapia. Turned out excellent. Thanks CB !

Bobby Minchew
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Old 01-31-2011, 10:45 PM   #23
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sounds good
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Old 02-01-2011, 07:18 AM   #24
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Great recipes. Iíll try them. However, I am looking more for some nutritious way of making cookies. Any suggestions?
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Old 02-01-2011, 10:51 AM   #25
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Quote:
Originally Posted by baptiste.tyrell View Post
Great recipes. Iíll try them. However, I am looking more for some nutritious way of making cookies. Any suggestions?
contact TexasTaxi ..... he's our resident Keebler Elf and can hook you up with "nutritious cookie" recipes
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Old 02-03-2011, 08:00 PM   #26
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Reported


Bobby Minchew
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Old 02-03-2011, 08:41 PM   #27
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I sub redfish for the catfish and shrimp for the crawfish. Great recipe! Garnish with some green onion... Oh Son!

Works well with fried fish fillets too.
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Old 03-11-2011, 03:29 PM   #28
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Ummmmmm, yummmm
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Old 03-13-2011, 08:35 AM   #29
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This looks really good, thank you for the post.
I will be trying this today.
I wish you would post your gumbo recipe, that I would try next weekend.
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Old 03-13-2011, 02:08 PM   #30
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Quote:
Originally Posted by braunfels View Post
This looks really good, thank you for the post.
I will be trying this today.
I wish you would post your gumbo recipe, that I would try next weekend.
send me an email and I'll send you my gumbo recipe ... blake @ raginblaze (dot) com
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Old 03-14-2011, 09:41 AM   #31
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sounds good, gonna make this tonight!!

thanks for posting
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Old 02-17-2013, 05:57 PM   #32
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This is so good were doing it again.
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Old 02-18-2013, 09:10 AM   #33
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Thanks for the recipe. CB - i need to cook a meal for about 14 hungry folks one evening. I got plenty fish, so I am gonna try to figure out if I can make this.. Thanks.. Angie
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Old 02-18-2013, 11:04 AM   #34
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Looks AMAZING!! I wanted to lick the screen! Definitely going on my must try list!
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Old 02-18-2013, 11:06 AM   #35
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A M A Z I N G!! Yum
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Old 02-18-2013, 01:03 PM   #36
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Quote:
Originally Posted by czechgrubworm View Post
Thanks for the recipe. CB - i need to cook a meal for about 14 hungry folks one evening. I got plenty fish, so I am gonna try to figure out if I can make this.. Thanks.. Angie

after blackening the fish, place in an aluminum serving pan (like used around the holidays) and cover with foil to keep warm

the sauce may take 15 minutes on med/high as you have to constantly stir so it won't burn

the water evaporates and leaves a thick sauce. Once you take it off the heat the sauce will thicken

i made this same meal for 20 ppl @ the pigapalooza 2 weeks ago and it was the real deal

i highly recommend getting some buttered croissants and slicing them in 1/2

make some compounded butter with minced rosemary and cracked black peppercorn

see directions - http://discussions.texasbowhunter.co...utter+rosemary
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Old 02-18-2013, 01:09 PM   #37
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Blake, Can I come over for dinner? I'll do the dishes
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Old 02-18-2013, 02:19 PM   #38
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Wow. That looks amazing. Got to try this one out.
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Old 02-18-2013, 02:21 PM   #39
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Quote:
Originally Posted by Ol Dad View Post
Been doing this for 20 yrs. and tried them all.

The best is the man that invented it.

Paul Prudhomme's

Seafood Magic or Blacken Redfish Magic
^^^^^^^^this
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Old 02-18-2013, 02:33 PM   #40
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Sounds like a great plate...
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Old 02-18-2013, 08:36 PM   #41
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Looks very good, I'll have to try it.
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Old 02-19-2013, 10:47 AM   #42
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Looks great ! What did you stuff the peno's with?
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Old 02-19-2013, 10:49 AM   #43
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Yum!
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Old 02-19-2013, 11:15 AM   #44
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Quote:
Originally Posted by ground level View Post
Looks great ! What did you stuff the peno's with?


bacon, cream cheese, garlic, and crawfish tails
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Old 02-19-2013, 11:25 AM   #45
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Nice
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Old 02-19-2013, 12:59 PM   #46
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Blake, most certainly sounds good!

Have you used TECHE VALLEY SEAFOOD's crawfish puree' product yet? I'm interested in learning ways this product can be best used.
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Old 02-19-2013, 01:03 PM   #47
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I heard about this dish...and was instantly very jealous I was not there to taste.

You think talapia would work in a pinch, Blake?
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Old 02-19-2013, 01:12 PM   #48
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Quote:
Originally Posted by Mary View Post
I heard about this dish...and was instantly very jealous I was not there to taste.

You think talapia would work in a pinch, Blake?

yes ma'am ..... it would definitely work


Quote:
Originally Posted by McClain View Post
Blake, most certainly sounds good!

Have you used TECHE VALLEY SEAFOOD's crawfish puree' product yet? I'm interested in learning ways this product can be best used.
I'll look for it at Rouses's or around town... pretty sure i can come up with some kind of recipe
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Old 02-19-2013, 01:23 PM   #49
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Quote:
Originally Posted by Cajun Blake View Post
I'll look for it at Rouses's or around town... pretty sure i can come up with some kind of recipe
Their website shows it to be at Pat's and NuNu's French Market in Youngsville. Or, I'm sure it can be purchased at their plant in St. Martinville. I bet it would make a good stuffing, as in stuffed mushrooms! I've been meaning to pick some up, just haven't done it yet.
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Old 02-19-2013, 01:26 PM   #50
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I made this recipe with talapia and it was wonderful

CB knows his way around the kitchen!
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