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Pappadeaux Catfish Opelousas

Pappadeaux Catfish Opelousas: Your New Cajun Comfort Food

This Pappadeaux Catfish Opelousas is a flavorful recipe combining blackened catfish with creamy Opelousas sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun, Creole
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Catfish
  • 4 fillets catfish fresh alternatives like snapper or black drum can also be used
  • 1/4 cup unsalted butter substitute with coconut oil for a dairy-free option
For the Sauce
  • 1 medium onion can substitute with shallots for a milder profile
  • 3 cloves minced garlic adjust quantity to taste
  • 1 cup heavy cream coconut cream is a great dairy-free substitute
  • 2 tablespoons lemon juice use fresh for best results
  • 1 cup shrimp stock opt for vegetable stock for vegetarian version
  • 1/2 cup crawfish tails can be omitted for vegetarian option
  • 1/2 cup shrimp optional but recommended
  • 1/2 cup crab meat imitation crab can be used as a budget-friendly alternative
  • 1/2 cup fresh oysters can be omitted or replaced with more shrimp
For the Spices
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
For Garnish
  • 1 tablespoon fresh parsley omit if not available

Equipment

  • Cast-Iron Skillet

Method
 

Step‑by‑Step Instructions
  1. Pat the catfish fillets dry with paper towels. Season generously with Cajun spice blend.
  2. Heat 1/4 cup of unsalted butter in a skillet over medium-high heat. Add seasoned catfish and cook for 3-4 minutes on each side.
  3. In the same skillet, add 1 1/4 sticks of remaining butter, sauté onion and garlic for 2-3 minutes until fragrant.
  4. Stir in shrimp stock, heavy cream, and lemon juice. Bring to a simmer and add crawfish, shrimp, crab meat, and oysters.
  5. Place cooked catfish on plates and spoon the rich Opelousas sauce over top.
  6. Garnish with fresh chopped parsley and serve with sides like dirty rice or coleslaw.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 12gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Use fresh fish for best results. Store leftovers in airtight containers for up to 3 days separately.

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