Pontchartrain Blackened Catfish Food

PONTCHARTRAIN BLACKENED CATFISH

Steps:

• FISH: Preheat oven 175. Combine the salt, red/black pepper, paprika and sugar in a small bowl. Completely coat both sides of fillets (better to have fillets dry, pat with paper towels) and place on rimmed baking sheet. Let rest for 15 minutes.
• Heat oil in large cast iron skillet to cover the bottom, but not too deep. Heat to high and the oil almost is smoking.
• Cook 2 fillets at a time until golden brown and starting to turn black, 3-5 minutes depending on thickness of fish. Flip and cook another 3-5 minutes.
• Remove to a clean baking sheet and place in oven to keep warm. Add more oil if needed to finish cooking fish.
• In a large skillet melt 2 T. butter. Cut remaining butter into small pieces and refrigerate.
• Add the Creole seasoning, red pepper flakes, garlic, celery, onions and bell peppers to the skillet and cook until soft.
• Add the mushrooms and cook until it releases its liquid.
• Add mustard to coat.
• Pour in wine and cook until almost completely absorbed.
• Sprinkle with flour and cook, stirring for about 1 minute.
• Whisk in 1 c. water and add shrimp and crabmeat. Simmer until shrimp are pink, 4-6 minutes.
• Whisk in cold butter pieces, one piece at a time. Whisk until each piece melts before adding another.
• Stir in half of chopped parsley and lemon juice before serving.
• Ladle the shrimp sauce into a shallow dish, top with catfish fillets, sprinkle with remaining parsley and garnish with lemon wedges.

PONTCHARTRAIN SAUCE (PAPPADEAUX'S)

Steps:

• To make shrimp stock, combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat for about 30 minutes until liquid is reduced to 3 cups; strain and set aside.
• Sauté shrimp in 1 tablespoons butter until turning pink and set aside.
• Make roux by melting 4 tablespoons butter in saucepan until about to turn brown; whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Set aside.
• In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; sauté over medium heat 2 minutes.
• Add shrimp stock and crushed bouillon cube; stir and let simmer.
• While the stock is simmering, melt 1 ¼ stick of butter in a separate saucepan until it turns golden brown then set aside.
• Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
• Whisk melted butter into stock until fully incorporated then whisk in ¼ cup Madeira wine until fully incorporated; mix in Cajun seasoning and simmer for 1-2 minutes.
• Add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.

CAJUN PONCHARTRAIN SAUCE

Steps:

• In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
• In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.