The ultimate Cajun indulgence: blackened fillets smothered in a rich crawfish gravy.
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Prepare a dark blonde roux by melting 1/2 cup butter in a heavy saucepan and whisking in the flour constantly over medium heat for 15-20 minutes.
Add the 'Holy Trinity' (onion, bell pepper, and celery) to the roux and sauté until softened, then stir in the garlic for one minute.
Slowly whisk in the seafood stock and Worcestershire sauce, simmering until the gravy thickens to a velvety consistency.
Fold in the crawfish tails and simmer on low for 10 minutes; season with 1 tablespoon of Cajun seasoning and keep warm.
Pat the catfish fillets completely dry and coat both sides generously with the remaining 3 tablespoons of Cajun seasoning.
Heat a cast-iron skillet over high heat until white-hot, then add 2 tablespoons of butter and immediately place the fish in the pan.
Sear the fish for 3-4 minutes per side until a dark, flavorful crust forms and the interior is flaky and opaque.
Plate the blackened fillets and immediately smother with a generous ladle of the crawfish etouffee, garnishing with fresh green onions and parsley.
