For the sauce: In a heavy-bottomed skillet over medium heat, melt
the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux
is achieved, about 2 minutes. Stir in the sugar
base, granulated garlic, basil, black pepper, cayenne pepper
. Add the milk and wine and cook over medium heat until the milk
thickens, stirring constantly, about 6 minutes. Add the cheese
and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions
just before serving.
For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry
the catfish until golden brown, 7 to 8 minutes.
Serve the catfish with the crawfish
au gratin sauce
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.