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Pappadeaux Catfish Opelousas

Pappadeaux Catfish Opelousas - A Creamy Cajun Classic to Relish

Pappadeaux Catfish Opelousas is a flavorful Cajun dish featuring blackened catfish and a rich creamy sauce, perfect for any dinner gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blackened Catfish
  • 4 fillets catfish Substitute with snapper or black drum if needed
  • 2 tablespoons unsalted butter Use coconut oil for dairy-free option
  • 1 tablespoon spice blend Contains garlic powder, onion powder, cayenne pepper, paprika, black pepper, seasoned salt, oregano, and thyme
For the Creamy Sauce
  • 1 medium onion Shallots can be used for a milder taste
  • 2 cloves garlic Adjust according to personal preference
  • 1 cup heavy cream Coconut cream can be used for dairy-free version
  • 2 tablespoons lemon juice Fresh is preferred
  • 1 cup shrimp stock Use vegetable stock for vegetarian option
For the Seafood Addition
  • 1 cup crawfish tails Can be omitted for a vegetarian variation
  • 1 cup shrimp Optional; can be omitted or increased as desired
  • 1 cup crab meat Imitation crab is a cost-effective substitute
  • 1 cup fresh oysters Contributes depth to the sauce but can be skipped
For the Garnish
  • 2 tablespoons fresh parsley Used for garnish

Equipment

  • cast-iron skillet

Method
 

Step-by-Step Instructions
  1. Pat the fresh catfish fillets dry with a paper towel, sprinkle Cajun spice blend over both sides, and let sit for about 10 minutes.
  2. Heat the cast-iron skillet over medium-high heat, add unsalted butter, and place seasoned catfish fillets in the skillet, cooking for 3-4 minutes on each side until blackened.
  3. Reduce skillet heat to medium, add remaining butter, chopped onion, and minced garlic, sautéing until onion is translucent.
  4. Stir in shrimp stock and heavy cream, add lemon juice, and simmer. Incorporate crawfish tails, shrimp, crab meat, and oysters, letting seafood warm through as sauce thickens.
  5. Plate the blackened catfish, pour the creamy sauce over it, and garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 20IUVitamin C: 4mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3 days. For best results, keep fish warm while preparing the sauce.

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