Bobby Bouyer

Blackened Catfish

10 minutes

9 oz catfish fillet

1/2 cup heavy cream

1/2 cup white wine (or vegetable stock)

6 oz crawfish tail meat

1/2 link of andouille sausage

2 tbsp of blended oil

2 cups of succotash (corn, lima beans, green and red bell peppers)

2 tbsp creole season spice

Fish

Season fillet with 1 tbsp creole spice.  Pan sear in a hot skillet or cast iron skillet for 1 min or until spices blackened the fillet.  Remove from heat, turn on the opposite side, add 1/4 cup of white wine and bake for 7 mins at 400 degrees.

Sauce

In a hot skillet, heat up blended oil.  Add susage and crawfish then saute.  Add succotash and continue to saute.  Add remaining creole spice then heavy cream.  Reduce heat to medium.  Let sauce reduce for 2 mins.  Add 1/4 cup of white wine. Continue to reduce for another 2 mins.