Crawfish Palmetto

Leslie Davis - Wednesday, May 30, 2012

1/4 c. olive oil

1/2 c. chopped tasso**

3/4 c. chopped bell pepper

1/4 c. diced onion

1 T. Italian seasoning

1/4 c. sliced mushrooms

1/2- 3/4 c. half &half

1 lb. Louisiana crawfish tailmeat

1/4 - 1/2 c. butter or margarine

4-6 catfish filets

Cajun seasoning

Black pepper to taste

Cayenne pepper to taste

Garlic powder to taste

Egg wash (egg white, water, milk)

Seasoned flour

Lemon juice

White Worcestershire sauce

Lemon slices and parsley for garnish

Heat oil in a small saucepan. Add tasso, peppers, onion and Italian seasoning. Saute' until tender, about 5 minutes. Add mushrooms just before completion. Add half & half and reduce the sauce over medium heat. Add crawfish and cook 3 minutes. Add Cajun seasoning, black and cayenne pepper and garlic powder to taste. Heat large saucepan. Add butter or margarine. Dredge catfish in egg wash, then in seasoned flour and fry until done. Season with lemon and Worcestershire sauce. Serve topped with crawfish sauce and garnished with lemon and parsley. **Tasso is Cajun smoked ham. Serves 4-6.