Page 5 of Roux the Day

• 1 tsp dried thyme

• 1 tsp dried oregano

• Salt & black pepper

• Lemon wedges to serve

• Creole remoulade or tartar sauce

METHOD

1. Mix all blackening spices in a small bowl.

2. Pat catfish fillets COMPLETELY dry — crucial for the crust.

3. Brush both sides generously with melted butter.

4. Coat each fillet heavily in blackening spice on both sides.

5. Heat cast iron skillet until SCREAMING hot — almost smoking.

6. Cook fillets 3–4 min per side. Expect dramatic smoke!

7. Serve immediately with lemon. Don't let it sit!

A screaming-hot cast iron pan is MANDATORY — no exceptions. The crust is only as good as the heat behind it. Open your windows first!

Excerpt from SIMON:

The marina owner and the high school principal stood at the edge of the dock. Joyce held a fishing pole in her hands. Mitchell was behind her, his arm around her, his hands over hers on the pole. Together, they leaned the pole back and then flicked it forward, unleashing the line with a hook and a bobber on the end.

The bobber plopped into the water several yards out.

Joyce laughed and smiled.

“See? You’re a natural,” Mitchell said. He caught sight of Simon and Holly and lowered his arms to his sides. “Look who’s back,” he said.

Joyce turned, her face radiant with a smile. “Did you see that, Holly? I’m learning how to cast.”

BERNIE & GERARD’S CRAWFISH BOIL

"A CAJUN BOIL: THE ONLY DINNER WHERE DUMPING FOOD ON THE TABLE IS A COMPLIMENT!"

DURATION

1.5 hours

SERVING SIZE

8+ people

INGREDIENTS

• 3 lbs large shrimp, shell-on

• 2 lbs smoked sausage, sliced

• 3 lbs small red potatoes, halved