In a medium skillet, melt margarine, add onion, celery and bell pepper.
Cook for approximately 20 minutes. Season crawfish with salt and cayenne
pepper; add to skillet mixture, stirring well. Cook for 10 minutes then add
parsley and onion tops. Keep Etouffee warm until needed to serve over
catfish.
Broiled Catfish: Use small sheet pan to lay out filets. Sprinkle both sides
with seasonings. Dust each side of filets with flour. Heat flat-top grill
or
skillet to 375 . Pour melted margarine on grill or in skillet. Allow to
heat,
then add catfish. Cook for 4 minutes on each side. Remove catfish from
skillet, top each Filet with 4 ounces Mulate's Crawfish Etouffee. Sprinkle
top
with green onions. Note: Crawfish Etouffee may also be served over white
rice.
Shrimp can be used in place of crawfish and the catfish can be substituted
with any fresh water fish. Festival: Mulate's Accordian Festival; July 4,
1995. Recipe: Mulate's Restaurant.