For the sauce: In a heavy-bottomed skillet over medium heat, melt
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, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk
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
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.