Cajun Catfish Feast w/ Jalapeno Hush Puppies + Cajun Boogie

It's Friday in Cajun country and that means time for some fabulous Cajun seafood! The catfish were on sale at my favorite seafood market, so I bought 5 lb.'s and will be cooking it up several ways for dinner guests that I'm having tonight. First, I will be making a spicy shrimp and catfish stew and then frying up some spicy catfish strips, and jalapeno hush puppies. After sticking to my veggie diet, all week, I plan on diving into this sinful spread with no remorse! Cest bon, cher!

 

Spicy Catfish Strips

2 pounds catfish fillets,

1 /8 cup each, yellow mustard and creole mustard
1 egg, beaten
1 tbsp. milk
1/2 teaspoon garlic powder
Salt to taste

Few shakes of hot sauce
1 tbsp. or more, Tony Chachere's Spices and Herbs seasoning
1/2 cup each of cornmeal and flour
1 cup vegetable oil

Wash fish and pat dry with paper towels. Sprinkle with salt and Tony's and cut into vertical strips. Combine mustard, egg and milk, few shakes of hot sauce and garlic powder. Toss fish in mustard mixture. Combine cornmeal and flour. Dredge coated fillets in cornmeal and flour mixture. Heat vegetable oil until hot. In large cast iron skillet, fry catfish strips until golden brown, turning once. Drain on paper towels. Le bon manger!

Spicy Shrimp and Catfish Etouffee

3 lbs. catfish fillets
1 (1/2) lbs. shrimp, peeled and deveined
5 tbs.'s butter
5 tbs.'s flour
1 cup each , onions and bell pepper, chopped
2 ribs of celery, chopped
1/2 cup fresh mushroom caps, chopped
1 can Rotel tomatoes w/ green chilies
1 cup or more, seafood stock or water, (to desired thickness)
1/4 cup each, green onions and fresh parsley, chopped
2 tbs. Tony's Creole seasoning, or Cajun seasoning (divided)
1 tsp. Old Bay seasoning
1 tsp. McCormick's basil and garlic seasoning
2 whole lemons, quartered
3 bay leaves
Salt and Tabasco to taste.

Squeeze lemon juice on catfish and shrimp and rub with 1 tbs. Tony's Creole seasoning and 1 tsp. Old Bay seasoning. Cut fish into quarters and set aside. In large heavy pot, on medium heat,  melt butter and add flour, and stir constantly for about 10 minutes. When roux is a light brown, lower the heat and add the onions, bell pepper, and celery, and chopped mushrooms  and continue to stir and cook for 5 minutes. If roux is too hot, add a little water and keep stirring.

Add seafood stock, salt, tomatoes, other tbs. Creole seasoning, basil and garlic seasoning, and bay leaves. Bring to a boil, lower heat , and simmer for 30 minutes. Add hot sauce, catfish, and shrimp. Stir gently, and simmer for 15 minutes. Add green onions, parsley and simmer for 5 more minutes. Serve over cooked rice with a scoop of potato salad, cole slaw, and hushpuppies. Divinely delicious ! Serves 8

Jalapeno Hush Puppies

1 cup yellow cornmeal

1 tbs. sugar

2 tbs.'s flour

1 tsp. salt

2 tsp.'s baking powder

1/4 tsp. baking soda

1 egg, slightly beaten
1/2 cup buttermilk and a little more, if needed

1 small onion, finely chopped

1 or 2 jalapeno peppers, seeded and chopped

2 cups vegetable oil, for frying

Combine all ingredients in the order given, in a large bowl and mix well, after each addition. Drop by spoonfuls into hot oil and deep fry until golden brown and they float to the top. Out of this world!

*****

Cajun Boogie 

I've had a few requests for some more Cajun Boogie. Well, it doesn't get any more Cajun than this, with this waltzing crowd, boogie-ing to the hot sounds of Wayne Toups and Zydecajun. Here is a little clip that I took at the Rhythm's on the River, Spring Finale' concert. Both Downtown Alive and Rhythms on the River are scheduled to resume in just a few short weeks, after a break for the summer, and I can't wait! See ya'll there! Let the good times roll, cher!

Hope ya'll have a fantastic, fun weekend! Merci beaucoup for stopping by!

Wayne Toups and Zydecajun