Catfish Courtbouillon

Catfish Courtbouillon

Feb 23, 2021 | Fish & Seafood, Recipes | 0 comments

 

This cross section cuts of whole dressed catfish are covered in quickly cooked broth that poaches the meat and creates a delicious dish.
This amazing recipe comes for our cookbook Growing Up Cajun. Whether it’s a holiday, a family gathering, or just a Saturday spent with friends eating crawfish, these dishes are made for joyful occasions spent with music, laughter, and everyone pitching in to create a delicious meal.
Trust us, this collection of favorites is sure to leave you feeling a little Cajun yourself. 

Ingredients

  • ¼ cup vegetable oil
  • 6 catfish steaks (about 2 pounds)
  • 1½ tsps Slap Ya Mama Original Blend Cajun Seasoning
  • 1 large sweet onion, chopped (about 2 cups)
  • 1 large green bell pepper, chopped (1 cup)
  • 2 tsps minced garlic (about 2 cloves)
  • 2 (8-ounce) cans tomato sauce
  • ½ cup chopped green onion
  • ½ cup chopped fresh parsley
  • hot cooked rice, to serve

Instructions

  • In a large cast-iron stock pot or dutch oven, heat oil over low heat.
  • Sprinkle catfish with Slap Ya Mama Original Blend Cajun Seasoning; place fish in pot. Layer with onion, bell pepper, and garlic; top with tomato sauce. (Do not stir.) Cover and shake pot in a circular motion. Fish will put out a little water. If not enough, you can add a little. Cook for 1 hour, shaking occasionally.
  • Add green onion and parsley; cook for 10 minutes. Serve over hot cooked rice.
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Fried Catfish Po’Boys

Fried Catfish Po’Boys

Dec 29, 2020 | Fish & Seafood, Recipes | 0 comments

 

Put your fish fry to good use by slathering it in Rémoulade Sauce and turning it into one of these crave-worthy sandwiches.
Servings 4

Ingredients

Fried Catfish Po'Boys

  • Vegetable oil, for frying
  • 1 12 oz. box of Slap Ya Mama Fish Fry
  • 2 large eggs
  • 1 tbsp water
  • 4 catfish fillets
  • ½ cup Remoulade Sauce
  • 4 (6-to 8-inch) loaves French bread, halved lengthwise
  • 1 cup shredded iceburg lettuce
  • 1 large beefsteak tomato, sliced

Rémoulade Sauce

  • 1½ cups mayonnaise
  • 2 tbsp finely chopped fresh parsley
  • 1½ tbsp capers, chopped
  • 1½ tbsp Dijon Mustard
  • 2 tsp white wine vinegar
  • ½ tsp Slap Ya Mama Cajun Hot Sauce
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper

Instructions

Fried Catfish Po'Boys

  • In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°
  • In a medium bowl, place Slap Ya Mama Cajun Fish Fry. In a small bowl, whisk together eggs and 1 tablespoon water. Dip fish in egg mixture, letting excess drip off. Dredge in fish fry, coating completely. Working in batches, fry fish until golden brown, 2 to 4 minutes. Let drain on paper towels.
  • Using a spatula, spread ¼ cup Rémoulade Sauce onto bottom half of each loaf. Top with fried fish, lettuce, tomato, and pour an additional ¼ cup Basic Rémoulade over each sandwich. Cover with top halves of loaves.

Rémoulade Sauce (Makes about 1 ½ cups)

  • In a medium bowl, combine all ingredients. Cover and refrigerate for up to 3 days.

Notes

12 oz. box of Slap Ya Mama Fish Fry
Slap Ya Mama Cajun Hot Sauce
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The Catfish Are Coming!

The Catfish Are Coming!

May 22, 2018 | Fish & Seafood, Recipes | 0 comments

The Catfish Are Coming!

A delicious recipe from our friends at Gov’t Taco in Baton Rouge, LA.

“We wanted a solid Louisiana seafood taco on our menu (and love California-style fish tacos), we came up with a fried catfish taco with maque choux. We call it: The Catfish are Coming!” – Jay Ducote of Gov’t Taco.

Yields: 3 servings

Ingredients

  • ½ cup mayonnaise
  • 2 tablespoons chopped pickled okra
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Creole mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • ¼ teaspoon cayenne pepper
  • Peanut oil, for frying
  • 1 cup Jay D’s Louisiana Molasses Mustard
  • 1 cup whole milk
  • ¼ cup hot sauce
  • 3 cups Slap Ya Mama Cajun Fish Fry
  • 1 pound catfish fillets, sliced into 2×1-inch strips (about 32 strips)
  • 2 teaspoons Slap Ya Mama Cajun Seasoning, or to taste (optional)
  • 10 (4½- to 5-inch) corn tortillas
  • Corn Maque Choux (recipe follows)
  • Garnish: lime wedges, fresh cilantro, green onion, purple cabbage

Instructions

  1. In the work bowl of a food processor, combine mayonnaise, okra, lemon juice, mustard, Worcestershire, garlic, and cayenne; pulse until smooth. Cover and refrigerate.
  2. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. In a shallow dish, combine molasses mustard, milk, and hot sauce. In another shallow dish, place fish fry. Dip fish in mustard mixture, letting excess drip off. Dredge in fish fry, shaking off excess.
  4. Working in batches, gently place catfish in hot oil. Fry until golden brown and cooked through, about 
3 minutes. Let drain on paper towels. Season with Cajun seasoning, if desired.
  5. In a large skillet, heat tortillas over medium heat until browned. Add a spoonful of Corn Maque Choux to each tortilla. Add catfish strips. Top with mayonnaise mixture. Garnish with lime wedges, cilantro, green onion, and purple cabbage, if desired.

Corn Maque Choux

Yields: 3 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • ½ pound tasso, diced
  • 1 medium yellow onion, diced
  • 1 large red bell pepper, seeded and diced
  • 1 jalapeño pepper, diced
  • 4 cloves garlic, minced
  • 2 cups fresh corn kernels
  • 1 bay leaf
  • 1 cup dry white wine (such as Jay D’s Blanc du Bois)
  • 1 tablespoon Jay D’s Spicy and Sweet Barbecue Rub
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup heavy whipping cream
  • ¼ cup unsalted butter
  • ¼ cup chopped green onion

Instructions

  1. In a large Dutch oven over medium-high heat, add olive oil. 
Add tasso, and cook, stirring often, until browned, about
10 minutes. Remove tasso with a slotted spoon into a heat-proof bowl.
  2. In the same Dutch oven with remaining grease, add onion, red bell pepper, jalapeño, and garlic, and cook until the onion is translucent, stirring often, about 5 minutes. Add corn and bay leaf, and stir again. Stir in wine, and cook for 2 to 3 minutes, scraping browned bits from bottom of pan with a wooden spoon.
  3. Bring mixture to a boil; reduce heat and simmer. Add barbecue rub, salt, and black pepper. Let mixture simmer until wine is reduced by half. Add cream, and continue cooking until slightly thickened; then add the butter and stir to combine. Mix in green onion before serving.
Fried Catfish Topped With A Crawfish Au Gratin Sauce

Fried Catfish Topped With A Crawfish Au Gratin Sauce

May 1, 2013 | Fish & Seafood, Recipes | 0 comments

Ingredients:

Crawfish Au Gratin Sauce:

  • 7 Tablespoons butter
  • 3/4 Cup diced onion
  • 1/4 Cup diced green bell pepper
  • 1/4 Tablespoon minced garlic
  • 5 Tablespoons flour
  • 1 Tablespoon sugar
  • 1/8 Teaspoon dried basil
  • Pinch dried thyme
  • 1 Tablespoon of Slap Ya Mama Original Blend Seasoning
  • 3 Cups milk
  • 1/4 Cup white wine
  • 4 Ounces American cheese, cubed
  • 1 Pound peeled crawfish tails
  • 2 Tablespoons sliced green onions

Fried Catfish:

Directions:

For the sauce:

In a 12” skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 to 3 minutes. Stir in the sugar, basil, thyme and Slap Ya Mama Original Blend. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes.

 For the catfish:

Sprinkle the catfish filets with Slap Ya Mama Original Blend. In a small bowl, beat the eggs and add the milk. Dip the catfish filets in the milk/egg mixture and then coat with the Slap Ya Mama Fish Fry. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 6 to 8 minutes.

Plate the catfish, spoon the Au Gratin Sauce over the filet and sprinkle a few green onions over the top to finish it off.  Enjoy!