Fried Catfish topped with Shrimp and Crab Étouffée

We are now in the last stretch of summer, and deer season is going to be open before you know it. Like most hunters, I’m a typical whitetail junky who eats, sleeps, and drinks everything deer hunting. The way I look at it, archery season can never get here soon enough. The only good thing about summertime, for me, is when it’s over. Then I get to go back to the life of chasing whitetails and all other edible creatures God placed here for us to consume.

This past weekend we had some friends over for dinner and fellowship. They wanted a meal that would represent my southern roots since our guest was from New England, so I cooked up one of my all-time favorite meals: Fried Catfish topped with Shrimp and Crab Étouffée! Trust me when I tell you that when you make this one, you will absolutely be invited to attend a few more gatherings! Enjoy!

For the Catfish

Wet Mix

  • 1/3 cup yellow mustard
  • 1 tablespoons garlic purée
  • 1 tablespoon salt
  • 1 tsp. white pepper
  • 1/2 tsp. cayenne pepper
  • 1 tablespoon Louisiana “Extra Hot” hot sauce
  • Zest of 1 lemon
  • 2 cups half and half or whole milk

Dry mix

  • 2 cups yellow flour
  • 1 cup corn meal
  • 1/2 cup white flour
  • 1/8 cup of each of the following — salt (Pink Himalayan Sea salt), pepper, white pepper, paprika, garlic powder, onion powder
  • 1 tsp. cayenne pepper

Directions

  1. Let the catfish filets sit in the wet mix for at least 15 minutes then drain well
  2. Roll catfish in the dry mix
  3. Deep fry in 350° canola oil until golden brown

Shrimp and Crab Étouffée

  • 1/8 cup butter
  • 1/8 cup canola oil
  • 1/4 cup white flour
  • 2 cups Vidalia onion, diced
  • 1 cup green bell peppers, diced
  • 1 cup celery, diced
  • 3 tablespoons fresh garlic purée
  • 1 cup fresh parsley, chopped
  • 1 tsp. ground bay leaf
  • 1/2 tsp. celery salt
  • 1 tsp. white pepper
  • 1/8 tsp. cayenne pepper
  • 1 tsp. granulated garlic
  • 1 tsp. granulated onion
  • 1 tsp. Pink Himalayan Sea Salt
  • 1 tsp. Paprika
  • Zest of 1 lemon
  • 1/16 tsp. smoked paprika
  • 2 tablespoons tomato paste
  • 12 oz. can stewed tomatoes, puréed
  • 1 pound (21-25) shrimp
  • 1 cup shrimp/seafood stock
  • 1 cup white wine
  • 12 oz. crab claw meat
  • 2 tablespoon heavy cream
  • 1/2 stick salted creamery butter, the best you can find!

Directions

In a large, deep-walled skillet or sauté pan over medium heat add the butter and oil and mix to melt butter. Once melted, add the flour and stir with a wire whip until smooth. Cook the flour (this is called a Blonde Roux) until it turns a light tan color, about 10 minutes, stirring continuously! Do not leave the stove, stir continuously! Add all the ingredients up to but not including the stewed tomatoes, cook until onions are translucent.

Then add the stewed & puréed tomatoes and the shrimp and cook for another 8 to 10 minutes, add the wine, stock, and crab claw meat. Cook for just a few more minutes and add the butter and cream at the very end, now slowly and gently stir it in.

Now the Étouffée is ready!

Leave a Reply

Each time you share - be it a comment, photo, video or suggested local resource on our Guide Outdoors website - you'll be entered in a drawing to win a $100 gift card at the end of the year! Click here for Official Giveaway Rules.
Commenting Policy - We encourage open expression of your thoughts and ideas. But there are a few rules:

No abusive comments, threats, or personal attacks. Use clean language. No discussion of illegal activity. Racist, sexist, homophobic, and generally hateful comments are not tolerated. Keep comments on topic. Please don't spam.

While we reserve the right to remove or modify comments at our sole discretion, the Sportsman's Guide does not bear any responsibility for user comments. The views expressed within the comment section do not necessarily reflect or represent the views of The Sportsman's Guide.

One Response to “Fried Catfish topped with Shrimp and Crab Étouffée”

  1. Raymond

    Thank you for the recipe, I will be giving this a shot!

    Reply