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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1 Comment so far »

  1. Randy said

    February 20 2010 @ 3:32 pm

    I found this recipe a couple of years ago while looking for cajun and creole dishes for our Mardi Gras party. We always have the usual etouffe’s and jambalaya but I was looking for something different. I found it with this dish. I do however double it as it only makes about 1/2 quart of the sauce. It adds something interesting if you’ve been bored with the usuall stuff. This is a very good recipe, although I leave out the green pepper as I really don’t like them thanks to my mother cooking them into EVERYTHING in the 70’s… Try this recipe, you won’t be disappointed.

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