This dish combines several flavors beloved to South Louisiana- catfish, crawfish, and a rich Creole sauce. The dish is named for Evangeline, a legendary Acadienne heroine.
4 catfish fillets
4 tablespoons butter, melted
2 teaspoons fresh lemon juice
salt and pepper to taste
4 tablespoons butter
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 clove garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
2 teas. cornstarch dissolved in 3/4 cup water
1 to 2 cups boiled crawfish tails or shrimp
1 green onion, chopped
Wash catfish and pat dry. in a small bowl, mix butter and lemon juice. Dip each fillet in mixture. Place fillets on a wire rack over a baking sheet. Sprinkle fillets with salt and pepper. Bake at 400 degrees for 10 to15 minutes.,
For The Sauce:
In a large skillet over medium heat, melt butter and saute onion, celery, bell pepper and garlic until soft. Stir in salt, black pepper, cayenne pepper and tomato paste. Simmer for 20 minutes, stirring occasionally. Add cornstarch and water mixture. Cook until sauce thickens. Add crawfish or shrimp and green onion. Serve over white rice and top with sauce.
© 2003 Rick McDaniel
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