Blackened Catfish With Crawfish Étouffée

• Catfish
• 4 fresh catfish fillets (4-6 ounces each)
• 8 tablespoons butter, melted
• blackening seasoning, to taste
• Crawfish Etouffee
• 1 large onion, chopped
• 1 small bell pepper, chopped
• 1 stalk celery, chopped
• 1 -2 garlic, minced
• 1/2 cup butter
• 2 tablespoons flour
• 1 tablespoon tomato paste
• salt and pepper, to taste
• 1 - 1 1/2 cup water
• 1 lb crawfish tail
• 1/2 cup green onions or 1/2 cup parsley, chopped

1. Dredge each filet in 4 ounces of melted butter. Coat with blackening seasoning to taste. Place in a hot, heavy iron skillet. Brown each side for about 7 minutes.
2. In a medium sized pan, saute the onion, bell pepper, celery and garlic in the butter until they are tender or clear, about 5 minutes. 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 15 - 20 minutes. Adjust consistency with the remaining 1/2 cup of water if necessary.
3. Serve with crawfish etouffee on top blackened catfish. Garnish with green onions or parsley. Tip: Serve over rice or mashed potatoes.

butter, blackening seasoning, crawfish etouffee, onion, bell pepper, celery, garlic, butter, flour, tomato paste, salt, water, crawfish tail, green onions

Taken from www.food.com/recipe/blackened-catfish-with-crawfish-touff-e-465715 (may not work)