Best 2 Bayou Stuffed Catfish With Cajun Beurre Blanc Recipes

Embark on a culinary journey to the heart of Cajun country with our tantalizing Bayou Stuffed Catfish with Cajun Beurre Blanc. This classic Louisiana dish combines the succulent flavors of catfish, a blend of aromatic herbs and spices, and a rich, creamy sauce. The catfish is carefully stuffed with a flavorful mixture of shrimp, crab, and vegetables, then expertly pan-fried to golden perfection. The crowning glory of this dish is the Cajun beurre blanc, a luscious sauce made with butter, white wine, and a hint of cayenne pepper, adding a touch of heat and complexity. Accompanying this main course are two delectable recipes: Dirty Rice and Steamed Asparagus with Lemon Butter. The Dirty Rice, a staple of Cajun cuisine, is a savory blend of rice, ground beef, and the "holy trinity" of vegetables (onion, celery, and bell pepper), seasoned with a medley of spices. The Steamed Asparagus with Lemon Butter provides a refreshing contrast with its vibrant green spears, steamed to perfection and tossed in a zesty lemon butter sauce. Together, these recipes create a harmonious symphony of flavors that will transport you to the vibrant bayous of Louisiana.

Let's cook with our recipes!

BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC RECIPE - (5/5)

Bayou Stuffed Catfish With Cajun Beurre Blanc Recipe - (5/5) image

Provided by á-170456

Number Of Ingredients 35

Ingredients

STUFFING:
6 boneless catfish fillets - (6 oz ea) skinned
Lemon for garnish
1/2 pound jumbo lump crabmeat
1 loaf baked cornbread - (3" by 6" by 1")
1 cup chopped cooked spinach
1/4 cup pine nuts toasted
1 tablespoon Creole mustard
Salt to taste
Freshly-ground black pepper to taste
BREADING FOR FISH:
1 cup seasoned flour
1 cup buttermilk
2 cups fish fry mix
CAJUN BEURRE BLANC:
1 1/2 cups white wine
1 garlic clove, crushed
1 bay leaf
1 fresh lemon halved
2 shallots minced
1 pound butter cut 1" pieces
1 cup heavy cream
1 teaspoon black peppercorns cracked
1 tablespoon Blackened Seasoning (see below)
BLACKENED SEASONING:
1/3 cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon freshly-ground white pepper
1 teaspoon freshly-ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup salt

Steps:

Cajun Beurre Blanc: In heavy saucepan, add all ingredients except butter and cream. Reduce to liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning. Blackened Seasoning: Mix all ingredients well. (Makes 1 cup) Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin-side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees until light brown. Remove to sheet pan and finish in a preheated 350 degree oven until temperature of 150 degrees. Top with 1 1/2 ounces Cajun Beurre Blanc and garnish with lemon. This recipe yields 6 servings.

BACON CRUMBLED CATFISH FILETS RECIPE - (4/5)

Bacon Crumbled Catfish Filets Recipe - (4/5) image

Provided by AllysKitchen

Number Of Ingredients 12

Ingredients

GARNISH:
4 slices thick bacon fried & crumbled
2 large catfish fillets
1 teaspoon lemon pepper
1/2 teaspoon pepper
1/2 teaspoon sea salt
1 teaspoon Cajun seasoning (or Old Bay)
2 tablespoons coconut oil
2 tablespoons butter
Meyer Lemon Juice/Zest
Green onioins, chiffonade sliced
Mango/Peach Salsa or your favorite (mine was store bought)

Steps:

Season catfish, both sides, with lemon pepper, pepper, salt, and Cajun seasoning. Put coconut oil and butter in heavy skillet on medium high heat. Let it get hot. Put catfish in (do not crowd) and cook on each side about 4-5 minutes depending on the thickness of the catfish. Remove and garnish with some bacon crumbles, lemon zest/juice, green onions and your favorite topping.

Tips:

For a flavorful stuffing, use a combination of fresh herbs, such as parsley, thyme, and oregano, along with chopped vegetables like onions, celery, and bell peppers.
To ensure the catfish fillets are evenly cooked, make sure they are of uniform thickness. If necessary, use a sharp knife to carefully slice the fillets to an even thickness.
For a crispy crust on the catfish, make sure to coat the fillets in seasoned flour before pan-frying them.
The Cajun beurre blanc sauce is a great way to add a rich and flavorful sauce to the dish. To make sure the sauce is smooth and creamy, whisk it constantly over low heat until it has thickened.
Serve the stuffed catfish immediately with the Cajun beurre blanc sauce and your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

Bayou stuffed catfish with Cajun beurre blanc is a delicious and flavorful dish that is sure to impress your family and friends. With its crispy crust, tender catfish, and flavorful stuffing, this dish is a perfect combination of flavors and textures. The Cajun beurre blanc sauce adds a rich and creamy finish to the dish, making it an unforgettable meal. So next time you're looking for a special dish to serve, give this recipe a try – you won't be disappointed!