Instructions:

From the Bayou Crawfish Louisianne

2 tablespoons (1/4 stick) butter
1/2 cup chopped andouille sausage
3/4 cup chopped bell pepper (can mix the colors)
1/2 large onion, chopped
1 tablespoon Italian seasoning
1/2 to 3/4 cup whipping cream
1 pound crawfish tails
1 quart peanut oil
4 to 6 catfish fillets (2 to 3 ounces each)
Egg wash (egg white, water, milk)
Seasoned flour
Seasoning to taste
Cajun seasoning, pepper, red pepper and garlic powder

In a small saucepan, melt butter. Add andouille, peppers, onions and Italian seasoning and saute.