4 catfish fillets
Blackened seasoning (recipe below)
1 stick of butter
Shredded lettuce
Tomatoes, chopped
Red onions, sliced
8 soft tacos
Remoulade sauce
Blackened Seasoning
1 tbs. paprika
1 tbs. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cayenne pepper
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano
Mix seasoning in a large shallow bowl. Dredge fish in spice mixture.
Heat butter over medium heat, in a large skillet. Place fish in pan and cook about 5 minutes on each side or until cooked through. Remove and drain on paper towels. Cut each catfish into bite sized pieces and place evenly on soft tacos. Garnish with lettuce, tomatoes, and onions, and top with remoulade sauce. (recipe below) Fab!
Spicy Remoulade Sauce
1 cup mayonnaise
1 tsp. yellow mustard
1 tsp. Creole or Dijon mustard
1 tsp. milk 1 1/2 tsp.'s. prepared horseradish
2 tbs.'s white onions, minced
1 tbs. fresh parsley, minced
1/2 tsp. white vinegar
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1 tsp. lemon juice
Salt to taste
Few drops Tabasco
Combine all ingredients in bowl and blend thoroughly. Chill for 1 hour, before serving. Out of this world and great with any seafood.
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A Cajun Waltz
We had an absolute blast recently at the 40th anniversary of Festival Acadiens in Lafayette. It was hot and humid, but no one seemed to mind and it surely didn't stop this bunch of Cajuns from dancing to the more than 50 bands that performed throughout the 3 day event. Here's a little clip that I took of Wayne Toups, jammin' with the Pineleaf Boys, and playing a Cajun waltz on the Sunday afternoon. Hope you all are having a fun and happy week! Merci beaucoup for stopping by!
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