Blackened Catfish With Crawfish Etouffee

• 8 filets catfish
• 8 tablespoons melted butter
• seasoning your favourite blackened, to taste
• vegetable oil
• 1 onion large, chopped
• 1 green bell pepper medium, chopped
• 1 stalk celery chopped
• 3 bay leaves
• 1/2 pound butter
• 2 tablespoons flour
• 1 tablespoon tomato paste
• salt
• black pepper
• cayenne
• 1 1/2 cups water
• 1 pound crawfish tails
• 1/2 cup green onions chopped

1. 1. Dredge each filet in the melted butter and coat, to taste, with the blackened seasoning.
2. 2. Oil a medium-sized, heavy skillet and place over medium heat. Brown each side for approximately 7 minutes.
3. 1. In a medium-sized, heavy pot, melt the butter over medium-high heat. Saute the onion, bell pepper, celery, and bay leaves until tender.
4. 2. Add the flour and mix well. Cook for 5 minutes, stirring frequently.
5. 3. Add the tomato paste, mix well. Add the salt, black pepper, cayenne, water, and crawfish tails. Reduce heat and simmer for approximately 10 minutes. Add the green onions.

catfish, butter, favourite, vegetable oil, onion, green bell pepper, celery, bay leaves, butter, flour, tomato paste, salt, black pepper, cayenne, water, crawfish tails, green onions

Taken from www.yummly.com/recipe/Blackened-Catfish-with-Crawfish-Etouffee-1691950 (may not work)