Catfish in Crawfish Cream Sauce

Ingredients
4 catfish fillets
Flour to coat
Creole seasoning
Olive oil
½ pound crawfish tails, thawed and precooked
1 cup ½ and ½ or heavy cream
1 heaping tablespoon tomato paste
8 oz. sliced button mushrooms
2 tablespoons brandy
2 tablespoons butter

What To Do
Dredge catfish fillets in seasoned flour, sauté in olive oil over medium high heat until golden brown on both sides. Set aside and keep warm.

In separate pan, sauté mushrooms in butter until they slightly turn color. Add ½ and ½ or cream, heat thru and reduce the liquid slightly over medium heat. Add tomato paste and cook through, whisking paste until completely dissolved. Reduce liquid further. At the last, add brandy and warm through for 10 to 15 minutes, just to take off edge of brandy.
Add crawfish tails and heat through, just long to enough to warm and not let the tails get tough. Adjust any seasonings you might want such as salt and Tabasco to taste.

Pour crawfish mixture over catfish fillets and serve with past or roasted potatoes.

From the episode, Catfish A La Facebook.

Copyright 2011 The Cooking Lady, LLC