Blackened Catfish w/ Pontchartrain Sauce + Alligator Boudin Dip: Cajun-style cooking w/ Todd!
In this video, Todd will make his debut on this channel by making some AMAZING Cajun-style food, using his twist in each of the recipes! He did get the recipes off the internet, but he made a couple tweaks.
*If you would like to see Todd make some more amazing foods, be sure to comment on what you’d like to see him make! Let’s challenge him!*
**Todd is known for his amazing BBQ including pork butt, ribs, and BRISKET with burnt ends! As well as so many other types of food! SO SO GOOD!**
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*Appetizer: Alligator Boudin Dip*
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INGREDIENTS
1 pound alligator boudin sausage (Todd’s twist using the alligator boudin)
8 ounces cream cheese, softened
8 ounces sour cream
1 cup shredded cheddar cheese
1/4 cup chopped green onion, divided
toasted bread, for dipping
*INSTRUCTIONS*
Note: If you have raw sausage, it should be cooked before moving forward.
Preheat oven to 350° F. Spray a 9×5 baking dish with cooking spray, then set aside.
Prepare sausage by removing casing and crumbling into small pieces (should be 1/2 inch or less in size). Once crumbled, set sausage aside.
1 pound Alligator boudin sausage (Todd’s twist)
Using a stand mixer (or a hand mixer + large bowl), mix cream cheese and sour cream on medium speed until smooth, about 5 to 7 minutes.
Add cheddar cheese, 2 tablespoons of green onion, and sausage to bowl, then use a spatula to thoroughly mix all ingredients together.
Pour dip mixture into prepared baking dish, spreading out and pressing it into an even layer.
Bake dip for 30 minutes or until cheese is melted and bubbly.
Serve immediately with the remaining 2 tablespoons of green onion garnished on top.
*Blackened Catfish with Pontchartrain Sauce*
(source:
*Ingredients*
Fish:
4 catfish fillets (about 2 pounds)
Todd's Blackened Seasoning (see recipe below)
Peanut oil (enough to cover bottom of pan about 1/4)
Sauce:
6 tablespoons unsalted butter
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon red pepper flakes
2 cloves garlic, minced
1 stalk celery, diced
1 small onion, diced
1/2 green bell pepper, diced
8 ounces cremini mushrooms, stemmed and sliced
1 tablespoon Creole mustard
1/2 cup dry white wine
1 tablespoon all-purpose flour
8 ounces medium shrimp, peeled, deveined and cut into 1/2-inch pieces
4 ounces lump crabmeat
1/4 cup fresh parsley leaves, chopped
Juice of 1/2 lemon
Lemon wedges, for serving
*Directions*
Preheat the oven to 175* F (for warming after cooking).
1. For the fish: Pat the catfish fillets dry. Completely coat the fillets generously with *Todd's Blackened Seasoning* (see recipe below). Set aside for 10 minutes to allow the rub to penetrate.
2. Heat the peanut oil in a large cast-iron skillet over high heat on grill until almost smoking. Lay 2 fillets in the skillet and cook until deep golden brown and starting to turn black, 3 to 5 minutes depending on the thickness of the fish. Flip and cook another 3 to 5 minutes. Remove to a clean baking sheet and place in the oven to keep warm. Repeat with the remaining fillets.
3. For the sauce: Melt 2 tablespoons of the butter in a large skillet over medium heat. Cut the remaining 4 tablespoons butter into small pieces and refrigerate. Add the Cajun seasoning, red pepper flakes, garlic, celery, onions and bell peppers to the skillet, and cook until the vegetables are soft, about 10 minutes. Add the mushrooms and cook until they have released their juices, 10 minutes. Add the mustard and stir to coat. Pour in the wine and cook until almost completely absorbed, 5 minutes. Sprinkle with flour and cook, stirring, about 1 minute. Whisk in 1 cup of water, and then add the shrimp and crabmeat. Simmer until the shrimp are pink, 5 minutes.
4. Whisk in the cold butter pieces, one piece at a time, whisking until each piece melts before adding another. Stir in half of the chopped parsley and the lemon juice just before serving.
5. Ladle about 1/2 cup of the Pontchartrain sauce into each of 4 shallow bowls, top with a catfish fillet, sprinkle with the remaining parsley and serve with lemon wedges.
*Todd’s Blackened Seasoning!*
2 Tablespoons (Tbs) Smoked Paprika
1 Tbs – Garlic Powder
1 Tbs – Onion Powder
1 teaspoon (tsp) – Cayenne Pepper
¾ tsp – Coarse Black Pepper
¾ tsp – White Pepper
1 tsp – Dried Oregano
1 tsp – Dried Basil
1 tsp – Ground Thyme
¾ tsp – Ground Cumin
½ tsp – Ground Nutmeg
¾ tsp – White Sugar
¾ tsp - Dark Brown Sugar
2 tsp – Celery Salt
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