Catfish Evangeline

Catfish Evangeline
This dish combines several flavors beloved to South Louisiana- catfish, crawfish, and a rich Creole sauce. The dish is named for Evangeline, a legendary Acadienne heroine.
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1521 calories
23 g
663 g
109 g
111 g
63 g
977 g
2724 g
11 g
4 g
37 g
Nutrition Facts
Serving Size
977g
Amount Per Serving
Calories 1521
Calories from Fat 963
% Daily Value *
Total Fat 109g
168%
Saturated Fat 63g
314%
Trans Fat 4g
Polyunsaturated Fat 7g
Monounsaturated Fat 30g
Cholesterol 663mg
221%
Sodium 2724mg
113%
Total Carbohydrates 23g
8%
Dietary Fiber 6g
23%
Sugars 11g
Protein 111g
Vitamin A
125%
Vitamin C
199%
Calcium
17%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 catfish fillets
  2. 4 tbs butter, melted
  3. 2 teaspoons fresh lemon juice
  4. 4 tablespoons butter
  5. 1 medium onion, chopped
  6. 1/2 cup chopped celery
  7. 1/2 cup chopped bell pepper
  8. 1 clove garlic, minced
  9. 1 teaspoon salt
  10. 1/4 teaspoon black pepper
  11. 1/4 teaspoon cayenne pepper
  12. 1 tablespoon tomato paste
  13. 2 teas. cornstarch dissolved in 3/4 cup water
  14. 1 to 2 cups boiled crawfish tails or shrimp
  15. 1 green onion, chopped
Instructions
  1. Wash catfish and pat dry. in a small bowl, mix butter and lemon juice. Dip each fillet in mixture. Place fillets on a wire rack over a baking sheet. Sprinkle fillets with salt and pepper. Bake at 400 degrees for 10 to15 minutes.,
For The Sauce
  1. In a large skillet over medium heat, melt butter and saute onion, celery, bell pepper and garlic until soft. Stir in salt, black pepper, cayenne pepper and tomato paste. Simmer for 20 minutes, stirring occasionally. Add cornstarch and water mixture. Cook until sauce thickens. Add crawfish or shrimp and green onion. Serve over white rice and top with sauce
beta
calories
1521
fat
109g
protein
111g
carbs
23g
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