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.