4 catfish fillets (about 2 pounds)
2 tablespoons fresh oregano leaves, chopped
2 tablespoons paprika
1 tablespoon Cajun seasoning
2 teaspoons sugar
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil, plus more if needed
6 tablespoons unsalted butter
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon red pepper flakes
2 cloves garlic, minced
1 stalk celery, diced
1 small onion, diced
1/2 green bell pepper, diced
8 ounces cremini mushrooms, stemmed and sliced
1 tablespoon Creole mustard
1/2 cup dry white wine
1 tablespoon all-purpose flour
8 ounces medium shrimp, peeled, deveined and cut into 1/2-inch pieces
4 ounces lump crabmeat
1/4 cup fresh parsley leaves, chopped
Juice of 1/2 lemon
Lemon wedges, for serving
Resist the urge to flip the catfish too soon; allow the seasonings to blacken and burn onto the fish. Catfish is meaty, so make sure it is fully cooked through.
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