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Once the catfish is in the boat, the fun has just begun. To complete the shrimp cycle in this catfish quest, try the following recipe with a distinct Louisiana flavor:
Fry catfish filets in vegetable oil, first bathing filet in well-beaten whole egg, then coating with Progresso bread crumbs.
Saute 1 stick butter, 2 large chopped onions, 3 cloves minced garlic, 1/2 chopped bell pepper, 1 cup chopped celery.
Add 2 pounds peeled and veined shrimp, 1 can golden mushroom soup, 2 cups water, 1 1/2 tsp. Cajun seasoning, 2 tbsp. flour.
Cook low heat 25 minutes, stirring often.
Serve etouffee over catfish in plate or bowl, with garlic bread.
