Get ready to turn your kitchen into a five-star Southern bistro with this bold and luxurious Blackened Catfish with Crawfish Cream Sauce. This dish is the definition of Southern decadence — flaky, spice-rubbed catfish seared to perfection, topped with a rich, creamy crawfish sauce that’s bursting with flavor. It’s the kind of meal that makes you feel like you’re sitting dockside in Louisiana, savoring a dish made with heart, history, and a good dose of heat.
Whether you’re cooking for a special date night, impressing dinner guests, or just treating yourself to something special, this recipe delivers every time.
Why You’ll Love This Recipe
This dish is an absolute flavor bomb, combining:
- Spicy, crispy blackened catfish with that irresistible crust
- Velvety crawfish cream sauce packed with Cajun flair
- Easy-to-follow steps that bring restaurant-quality results at home
- Flexible ingredient options for different dietary needs and preferences
Perfect for seafood lovers, fans of bold Creole cooking, or anyone who enjoys a comforting, savory dish with complex flavor and soul.
Ingredients
For the Crawfish Cream Sauce:
- 1/2 stick butter
- 1 onion, chopped
- 1 red or yellow bell pepper, chopped
- 4 cloves garlic, minced
- 1/4 tsp xanthan gum or 1 tbsp flour (for thickening)
- 1/2 cup white wine or sherry
- 1/2 quart heavy cream (2 cups)
- 1 lb crawfish tails with fat (thawed if frozen)
- 1/4 cup green onions, sliced
- 1–2 tbsp Creole seasoning (adjust to taste)
- Salt and pepper, to taste
For the Blackened Catfish:
- Catfish fillets (about 6–8 oz each)
- Blackened seasoning (store-bought or homemade)
- Butter for searing
Kitchen Equipment You’ll Need
- Cast iron skillet (essential for that blackened crust)
- Medium saucepan or skillet for the sauce
- Knife and cutting board
- Measuring cups and spoons
- Tongs or fish spatula
- Thermometer (optional, for perfect doneness)
How to Make Blackened Catfish with Crawfish Cream Sauce
1️⃣ Prepare the Crawfish Cream Sauce
Start with the soul of this dish — the sauce.
- Melt butter in a skillet over medium heat.
- Sauté onions and bell pepper until softened and slightly caramelized, about 5–6 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Stir in xanthan gum or flour and cook to form a light roux, stirring continuously for about 5 minutes.
- Deglaze the pan with white wine or sherry, scraping up the flavorful bits from the bottom.
- Add heavy cream, Creole seasoning, salt, and pepper. Bring to a gentle simmer, stirring often until slightly thickened.
- Add crawfish tails and green onions. Simmer for 3–4 more minutes until the crawfish is warmed through and the sauce is silky and rich.
Tip: If the sauce gets too thick, thin it with a splash of milk or seafood stock. If too thin, simmer it longer uncovered to reduce.
2️⃣ Blacken the Catfish
Time to bring the heat — literally.
- Heat a cast iron skillet to about 375°F (190°C). You want it screaming hot.
- While it heats, pat dry the catfish fillets and coat both sides generously with blackened seasoning.
- Add butter to the skillet — it should sizzle immediately.
- Carefully lay in the fillets. Sear for 3–4 minutes per side, or until a dark crust forms and the fish flakes easily with a fork. Internal temp should reach 145°F (63°C).
Pro Tip: Open windows or turn on your hood vent — blackening can get smoky!
3️⃣ Plate and Serve
To serve, place a fillet of blackened catfish on a warm plate. Generously spoon the crawfish cream sauce over the top, making sure you get plenty of crawfish in each serving. Garnish with extra green onions or a sprinkle of paprika for color.
Pair with white rice, mashed potatoes, or cheesy grits to soak up all that luscious sauce.
Storage and Leftovers
This dish is best enjoyed fresh, but leftovers can still shine:
- Refrigerator: Store in an airtight container for up to 3 days.
- Reheat: Gently warm the sauce and catfish in a skillet over low heat, adding a splash of cream or milk if needed.
Note: Avoid microwaving the fish, as it can dry out and lose its crispy crust.
Recipe Tips & Variations
Make It Your Own:
- Swap the Fish: Not a catfish fan? Use snapper, tilapia, or even salmon.
- Add Heat: Kick up the Creole spice blend or add cayenne for a spicier punch.
- Lighten It Up: Use half-and-half instead of heavy cream, though the sauce may be a bit thinner.
- Low Carb Option: Serve over sautéed greens or cauliflower rice.
What to Serve With Blackened Catfish
This dish is rich and flavorful — balance it with simple, fresh sides:
- Garlic mashed potatoes or buttered rice
- Crispy okra, cornbread, or grilled asparagus
- Fresh garden salad with a tangy vinaigrette
- Crusty French bread to mop up the sauce
Drink Pairings:
- White wine: Try a chilled Sauvignon Blanc or Chardonnay
- Beer: A light lager or wheat beer balances the richness
- Cocktail: Classic Hurricane or a spicy Bloody Mary
FAQs
Can I use frozen crawfish tails?
Yes! Just make sure they’re fully thawed and drained. Bonus if you can find some with the fat included — it adds richness to the sauce.
What’s the best blackened seasoning?
You can use store-bought or make your own. A simple mix includes paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper.
Can I make the sauce ahead of time?
Absolutely. The sauce can be made up to a day in advance and gently reheated before serving.
Is there a dairy-free version?
You can substitute the cream with full-fat coconut milk and use plant-based butter. Note: the flavor will shift slightly but still be delicious.
Do I need a cast iron skillet?
For true blackening and that perfect crust, cast iron is ideal. A heavy stainless steel pan can also work in a pinch.
Final Thoughts + Call to Action
This Blackened Catfish with Crawfish Cream Sauce is a celebration of Southern flavor — bold, buttery, and unforgettably delicious. It’s the kind of recipe that impresses effortlessly but is simple enough to enjoy on a weeknight.
If this dish made its way into your recipe rotation, share it with your foodie friends, post your creations on social media, and tag your favorite Southern flavors. And don’t forget to subscribe to the blog for more mouthwatering recipes and culinary inspiration.
Let the good times roll — and don’t forget the extra sauce! 🍤🔥🍷