Catfish and crawfish in the same bowl — this is the kind of recipe that earns its place at the table. Inspired by the recipe from @Allisoncmunn, the catfish gets a generous coat of Bowtie Seasoning before hitting a hot skillet until golden and flaky. The crawfish sauce builds from there — Maitre d’Butter melted into a base of onion, bell pepper, and garlic, layered with Cajun spices and two more teaspoons of Bowtie, then finished with cream, crawfish tails, and Pepper Mafia Seasoning. The Bowtie is what ties it all together — its lemon pepper brightness cutting through the richness of the cream and pulling every flavor into focus. Spoon it over rice and don’t hold back.
Here’s what you’ll need:
Ingredients
For the Catfish
- 2 catfish fillets
- Bowtie Seasoning, to taste
For the Crawfish Sauce
- 2 tbsp Maitre d’Butter
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 5 cloves fresh garlic, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp ground thyme
- 2 tsp Bowtie Seasoning
- ¾ cup chicken broth
- Juice of ½ lemon
- ½ cup heavy cream
- 12 oz cooked crawfish tails
- The Showgirl Seasoning, to taste
- Pepper Mafia Seasoning, to taste
For Serving
- Cooked rice
- Fresh parsley, chopped
- Lemon wedges
Directions
- Season and cook the catfish: Season the catfish fillets generously with Bowtie Seasoning. Heat a large skillet over medium-high heat and cook for 3–4 minutes per side until golden brown and flaky. Remove from the skillet and set aside.
- Build the sauce base: In the same skillet, melt the Maitre d’Butter. Add the onion and both bell peppers and cook until softened, about 5–7 minutes. Stir in the garlic and cook for another minute.
- Add the spices: Add the garlic powder, onion powder, paprika, thyme, and Bowtie Seasoning. Cook for about 30 seconds until fragrant. The additional spices build the base — the Bowtie is what pulls the entire sauce together.
- Deglaze and simmer: Pour in the chicken broth and lemon juice. Let the mixture simmer and reduce for several minutes.
- Finish the sauce: Reduce heat to low and stir in the heavy cream. Simmer until the sauce thickens slightly, then stir in the crawfish tails. Season to taste with The Showgirl Seasoning and Pepper Mafia.
- Serve: Spoon rice into a bowl or onto a plate. Top with the catfish and generously ladle the crawfish sauce over the top. Finish with fresh parsley and an extra squeeze of lemon.
- Enjoy!
