Crawfish Étouffée over Baked Cajun Catfish

Okay, a few of my seasoned cookies wanted an etouffee recipe using a roux. I gotcha babe! I even gave my visual learners a recipe video! AND an amazing baked Catfish recipe too! All in one! See, I told y’all I love ya!! Check it out!



B. Coop

Crawfish Etouffee over Baked Cajun Catfish
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
  1. 1/3 cup of vegetable oil
  2. 1/3 cup of flour (all purpose)
  3. Trinity (1/2 green 1/2 red bell peppers, 1 yellow onion, 1 celery stalk) finely chopped
  4. 1-2lbs of frozen crawfish tails (thawed) reserve fat
  5. 2 cups of water
  6. 2 chicken bouillon cubes
  7. 1 tablespoon of Liquid crab boil
  8. Cajun spices (I used Tony's)
  9. Green onions
  1. 4 Catfish filets
  2. 2 tablespoons Tony's
  3. 1 tablespoon each of Onion powder, Accent, Garlic & Herb Mrs. Dash, and Parsley Flakes
  4. Juice from 1/2 a lemon
  5. 2 tablespoons of melted butter
  1. Heat oil
  2. Whisk in flour slowly
  3. Add spices
  4. Continue whisking on medium heat until roux is a peanut butter color
  5. Add veggies
  6. Saute until translucent; 5-7 mins
  7. Pour in crawfish fat, crab boil, and water
  8. Bring to a simmer
  9. Add the remaining water and bouillon cubes
  10. Simmer for 20 mins
  11. Taste and adjust seasoning
  12. Add crawfish tails
  13. Simmer for 5 mins.
  1. Preheat oven to 375
  2. Dry fish with paper towels
  3. Rub with seasoning
  4. Pour on lemon juice and butter
  5. Top with lemons
  6. Bake for 20 mins.
  7. Enjoy!
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