8 to 10 servings
Youtube instructional video is at the bottom
What you’ll need
1 to 2 pounds Louisiana Catfish
2 pounds Fresh Louisiana Shrimp
Canola or vegetable oil
All Purpose flour
Unsalted butter
White wine (Chardonnay)
Tomato paste (No salt added)
Seasonings
Tony Chachere’s creole seasoning
Chef Paul’s Seafood magic
Zatarain’s crab boil
Onion powder
Garlic powder
Cayenne pepper
1 yellow onion
Celery
Bell pepper
Garlic
Fresh Parsley
Dried Thyme
Bay leaves
Preparation of ingredients
Seasonings
Step 1- Rinse Celery, Bell pepper, and parsley. Chop 1/2 of a yellow onion, A bunch green onions including the ends, 2 stalks celery, 1/2 of a green bell pepper, 5 cloves garlic (Until minced), and fresh parsley (Until coarse crumbs).
Seafood
Step 2-Remove heads and peel shells off of shrimp tails. Place shrimp heads and shells into one bowl and place the shrimp tails in a separate bowl. Cut out the back of each shrimp and remove the shrimp’s digestive tract. Add shrimp tails into strainer and rinse with cold water. Place into fridge. Add Catfish into strainer and rinse with cold water.
Shrimp stock
Preheat fire to medium high heat
Step 3- Add 2 quarts water, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Zatarain’s Crab boil or cayenne pepper into a medium sized pot. Let come to a simmer. Add Shrimp heads and shells. Stir and let simmer for 35 minutes. Once done, turn fire off.
Step 4- Add stock and shells into a mesh strainer with a medium sized bowl underneath it. Discard shrimp heads and shells. Once done you should have 1 1/2 quarts Shrimp stock let over.
Frying Catfish and Shrimp
Preheat fire to medium high heat
Step 5- Lightly sprinkle Chef Paul’s Seafood magic on to each side of catfish fillets. Add 1 to 2 teaspoons Chef Paul’s seafood magic into bowl with Shrimp tails. Coat seasonings on to Shrimp tails with your hands.
Step 6- Add 4 tablespoons unsalted butter into cast iron skillet and let melt. Add catfish fillets. Let fry for 2 minutes on each side. Transfer on to serving dish. Add Shrimp tails into skillet. Let fry for 2 to 4 minutes. Once done add Shrimp along with the skillet pan juices into a serving bowl. Cover serving dish and serving bowl with aluminum foil to keep warm.
Making a Roux and sauteing seasonings
Preheat fire to medium high heat
Step 7- Add 1/2 cup vegetable or canola oil into a large sauce pan. Let get hot for 2 minutes. Add 1/2 cup All purpose flour. Stir continuously for 8 to 10 minutes or until mixture is a brown color. Add 2/3 cup chopped yellow onion, 1/2 cup chopped scallions (Green onion ends), 1/4 cup chopped Green onions, 1/2 cup chopped celery, 1/2 cup chopped green bell pepper, and 1 tablespoon chopped garlic. Stir and let saute for 6 to 8 minutes, stirring occasionally.
Step 8- Add 1 1/2 quarts (6 cups Shrimp stock), 1/2 cup White wine, 1/2 to 1 teaspoon Tony Chachere’s creole seasoning, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon dried thyme, and 3 tablespoons chopped parsley. Stir until combined and let come to a simmer. Taste base to see if it’s at your desired taste if not you can add more seasoning.
Step 9- Add 1/4 cup tomato paste (No salt added), and 4 bay leaves. Stir with a whisk until the tomato paste has dissolved into the liquid base. Cover with lid and let simmer for 35 minutes.
Step 10-Cut sauteed Catfish into small to medium pieces. and set aside. Add sauteed Shrimp and Catfish pieces. Gently stir until combined. Cover with lid and let simmer for 5 minutes.
Notes- Wait about 30 minutes to 1 hour before serving. Stew will thicken as it cools. You can remove or leave the bay leaves in the stew. Flavors will settle and increase by the next day.
Youtube instructional video
