How To Make A Louisiana Cajun Catfish Atchafalaya

(KHLA - Lake Charles, Louisiana) - One of my favorite Cajun dishes is Catfish Atchafalaya. It blends two amazing Cajun favorites together, fried catfish and etouffee.

Every time I go to a seafood or Cajun themed restaurant, I'm looking for their version of Catfish Atchafalaya on the menu.

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What's better than eating Catfish Atchafalaya at a restaurant?  Eating it at home. This article explains how to wow your friends and family and make Catfish Atchafalaya in your kitchen.

Catfish Atchafalaya Ingredients (serves around 4 people)

For the Fried Catfish

• 4 catfish fillets (about 6–8 oz each)

• 2 cups buttermilk (for soaking)

• 2 cups cornmeal (yellow, fine-ground works best)

• ½ cup all-purpose flour

• 1 tbsp Cajun seasoning (like Tony Chachere’s)

• ½ tsp garlic powder

• ½ tsp paprika

• Salt & black pepper (to taste)

• Oil for frying (peanut or vegetable)

For the Crawfish Étouffée

• 1 stick (½ cup) unsalted butter

• ¼ cup all-purpose flour

• 1 cup onion, diced

• ½ cup celery, diced

• ½ cup green bell pepper, diced

• 3 cloves garlic, minced

• 2 cups seafood or chicken stock (warm)

• 1 lb crawfish tails (peeled, with fat if possible)

• 1–2 tbsp Cajun seasoning

• 1 bay leaf

• 2 green onions, chopped

• 2 tbsp fresh parsley, chopped

• Dash of hot sauce (optional)

• Salt & pepper to taste

For Serving

• 4 cups cooked white rice

READ MORE: How to Make Louisiana Cajun Crawfish Fettuccine

READ MORE: How To Make Louisiana Cajun Chicken And Sausage Gumbo

Catfish Atchafalaya Cooking Instructions

Step 1: Prepare the Catfish

1. Soak catfish fillets in buttermilk for 30 minutes (this helps tenderize and remove any “muddy” taste).

2. Mix cornmeal, flour, Cajun seasoning, garlic powder, paprika, salt, and pepper in a shallow bowl.

3. Heat oil in a deep skillet or fryer to 350°F.

4. Dredge catfish in the cornmeal mixture, pressing to coat well.

5. Fry fillets until golden brown and crispy (about 4–5 minutes per side depending on thickness).

6. Drain on paper towels.

Step 2: Make the Crawfish Étouffée

1. In a large skillet, melt the butter over medium heat.

2. Whisk in the flour to make a roux. Cook, stirring constantly, until the roux is medium-brown (like peanut butter).

3. Add onions, celery, and bell pepper (“holy trinity”), cooking until softened (about 5 minutes).

4. Stir in garlic. Cook 2–3 minutes.

5. Slowly whisk in the warm stock until smooth.

6. Season with Cajun seasoning, bay leaf, salt, and pepper. Simmer gently for 15 minutes, stirring often.

7. Add crawfish tails and cook another 5 minutes. Don’t overcook — crawfish can get tough.

8. Stir in green onions, parsley, and a dash of hot sauce. Remove bay leaf.

Step 3: Assemble

1. Place a scoop of cooked rice in the center of each plate.

2. Lay one fried catfish fillet on top.

3. Spoon crawfish étouffée generously over the fish.

4. Garnish with extra parsley or green onions.