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    Home » Recipes » Courses » Main Courses

    Catfish Atchafalaya

    Published: August 12, 2020 by Kari · 1 Comment · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases at no cost to you.

    RECIPE ↓
    a pin image of a white plate with fried catfish, crawfish etouffee, and green onion rice on it with a pot of crawfish etouffee
    a pin image of a white plate with fried catfish, crawfish etouffee, and green onion rice on it
    a pin image of a white plate with fried catfish, crawfish etouffee, and green onion rice on it
    a pin image of a white plate with fried catfish, crawfish etouffee, and green onion rice on it
    a pin image of a white plate with fried catfish, crawfish etouffee, and green onion rice on it

    Catfish Atchafalaya is a unique combination of Southern Fried Catfish, smothered in Crawfish Étouffée, and served with Green Onion Rice. It is a five-star meal that is easy to enjoy at home.

    a white plate with fried catfish, crawfish etouffee, and green onion rice on it
    PIN THIS RECIPE FOR LATER!

    🥘 Ingredient Notes

    • Southern Fried Catfish
    • Crawfish Étouffée
    • Green Onion Rice

    🥣 How to Make It

    Catfish Atchafalaya is a unique combination of fried catfish, crawfish étouffée, and green onion rice (or white rice.)

    I like to prepare the Crawfish Étouffée first, then dredge and bread my catfish.

    While my catfish fillets are resting in the refrigerator and my oil is heating up, I start the green onion rice in my Instant Pot. The rice should be done around the same time that the catfish fillets are done cooking.

    When everything is finished, serve a scoop of green onion rice with a fillet of catfish:

    a white plate with fried catfish, crawfish etouffee, and green onion rice on it with a pot of crawfish etouffee

    Then smother with a scoop of Crawfish Étouffée. It is so good!

    a white plate with fried catfish, crawfish etouffee, and green onion rice on it with a pot of crawfish etouffee

    Variations on Catfish Atchafalaya

    There are different variations of Catfish Atchafalaya depending on who makes it and where you get it. Some people top it with fried crawfish tails, some replace the crawfish étouffée with an au gratin sauce, and some even blacken the catfish.

    🍳 Serving Suggestions & Uses

    Our version of Catfish Atchafalaya is so delicious. It is easily one of my favorite dinners and it could easily be served in a 5-star restaurant.

    Button linking to the Pinterest page for Southern Bytes.
    a white plate with fried catfish, crawfish etouffee, and green onion rice on it

    🥫 Storage/Shelf Life/Reheating

    All of the parts of Catfish Atchafalaya have different shelf lives:

    Catfish: If you don't finish fried fish in one meal, store it in an air-tight container in the refrigerator after letting it cool. I like to reheat it in the air-fryer to crisp back up - if you do not have an air-fryer, you can use the toaster oven or the regular oven, just put some foil under the fish to catch any drippings so you don't end up with a toaster that permanently smells like fish. If you aren't going to be able to finish all of your fried fish, you can freeze it, just be sure to put the fish in an air-tight container or plastic bag. (Vacuum seal it if you can - this will prevent freezer burn.)

    Green Onion Rice: Green onion rice, much like most cooked rice, will only be good for a few days. My favorite way to reheat rice is to cover it with a damp towel and microwave it on low heat. Stir, then repeat once or twice. This will add moisture back into the rice and make it soft again.

    Crawfish Étouffée: Leftovers can be stored in an airtight container in the refrigerator for 2 - 3 days. It can be reheated over low heat, but do not overcook it as the crawfish will get tough. If you are not going to eat all of the étouffée within 2 - 3 days, you can freeze it for several months. Let it defrost in the refrigerator then reheat on the stove over low heat.

    🌶️ Other Great Cajun & Creole Recipes

    • Chicken and Sausage Gumbo
    • Red Beans and Rice
    • Raising Cane's Sauce
    • Skillet Cornbread
    • Creole Jambalaya

    Have You Tried This Recipe?
    Please rate it and leave a comment below. I would love to hear what you think!

    a white plate with fried catfish, crawfish etouffee, and green onion rice on it

    Catfish Atchafalaya

    5 from 3 votes
    Kari
    Catfish Atchafalaya is a unique combination of Southern Fried Catfish, smothered in Crawfish Étouffée, and served with Green Onion Rice. It is a five-star meal that is easy to enjoy at home.
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Dinner, Main Course
    Cuisine Cajun, Southern
    Servings 4 people

    Equipment

    • a deep fryer
    • an Instant Pot or pressure cooker
    • a 5 quart dutch oven or a large pot
    • a rubber spatula or spoon for stirring
    • measuring spoons
    • measuring cups

    Ingredients
      

    • Southern Fried Catfish Fillets
    • Crawfish Étouffée
    • Green Onion Rice

    Instructions
     

    • I like to prepare the Crawfish Étouffée first, then dredge and bread my catfish.
    • While my catfish fillets are resting in the refrigerator and my oil is heating up, I start the green onion rice in my Instant Pot. The rice should be done around the same time that the catfish fillets are done cooking.
    • When everything is finished, serve a scoop of green onion rice with a fillet of catfish.
      a white plate with fried catfish, crawfish etouffee, and green onion rice on it with a pot of crawfish etouffee
    • Then smother with a scoop of Crawfish Étouffée. It is so good!
      a white plate with fried catfish, crawfish etouffee, and green onion rice on it with a pot of crawfish etouffee

    Notes

    Storage/Reheating
    All of the parts of Catfish Atchafalaya have different shelf lives:
    Catfish: If you don't finish fried fish in one meal, store it in an air-tight container in the refrigerator after letting it cool. I like to reheat it in the air-fryer to crisp back up - if you do not have an air-fryer, you can use the toaster oven or the regular oven, just put some foil under the fish to catch any drippings so you don't end up with a toaster that permanently smells like fish. If you aren't going to be able to finish all of your fried fish, you can freeze it, just be sure to put the fish in an air-tight container or plastic bag. (Vacuum seal it if you can - this will prevent freezer burn.)
    Green Onion Rice: Green onion rice, much like most cooked rice, will only be good for a few days. My favorite way to reheat rice is to cover it with a damp towel and microwave it on low heat. Stir, then repeat once or twice. This will add moisture back into the rice and make it soft again.
    Crawfish Étouffée: Leftovers can be stored in an airtight container in the refrigerator for 2 - 3 days. It can be reheated over low heat, but do not overcook it as the crawfish will get tough. If you are not going to eat all of the étouffée within 2 - 3 days, you can freeze it for several months. Let it defrost in the refrigerator then reheat on the stove over low heat.

    Nutrition information is approximate and is automatically calculated, so should only be used as a guide.

    Keyword catfish atchafalaya, cornmeal fried catfish, crawfish etouffee, green onion rice
    Tried this recipe?Mention @southernbytes or tag #southernbytes!
    « Southern Fried Catfish
    Instant Pot Collard Greens »

    About Kari

    I am a WordPress Developer, Food Blogger, and Health Coach. I love to cook and experiment with fun new recipes. I hope you enjoy!

    Reader Interactions

    Comments

    1. Cathy

      May 16, 2022 at 11:49 am

      5 stars
      One of my favorite dishes at Walk Ons. This was pretty much spot on! Such a delicious dish!

      Reply

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    Hi, I'm Kari!

    I am a WordPress developer, food blogger, and health coach. I love to cook and experiment with fun new recipes. I hope you enjoy!

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