Title: Catfish mulate's crawfish etouffee
 Categories: Entre' or s, Seafood
      Yield: 1 Servings
 
           Crawfish Etouffee:
      1 lb Crawfish tails -- peeled
  1 1/4 c  Dry onions -- diced
    1/4 c  Celery -- diced
    1/2 c  Green bell pepper --
           Chopped
      2 oz Margarine
    1/4 ts Salt
    1/4 tb Cayenne pepper
      1 c  Fresh parsley -- chopped
      1 c  Green onion tops -- chopped
           Broiled Catfish:
     12    Catfish filets -- 2 to 3 oz
           Each
      3 tb Cayenne pepper
      1 tb Salt
      2 c  All-purpose flour
      8 oz Margarine
      2 c  Green onion tops -- chopped
 
  In a medium skillet, melt margarine, add onion, celery and bell
  pepper. Cook for approximately 20 minutes. Season crawfish with salt
  and cayenne pepper; add to skillet mixture, stirring well. Cook for
  10 minutes then add parsley and onion tops. Keep Etouffee warm until
  needed to serve over catfish. Broiled Catfish: Use small sheet pan to
  lay out filets. Sprinkle both sides with seasonings. Dust each side
  of filets with flour. Heat flat-top grill or skillet to 375 . Pour
  melted margarine on grill or in skillet. Allow to heat, then add
  catfish. Cook for 4 minutes on each side. Remove catfish from
  skillet, top each Filet with 4 ounces Mulate's Crawfish Etouffee.
  Sprinkle top with green onions. Note: Crawfish Etouffee may also be
  served over white rice. Shrimp can be used in place of crawfish and
  the catfish can be substituted with any fresh water fish.