Ingredients:
- 2 lbs. Guidry’s Catfish fillets thawed
- 1 pkg etouffee mix
- 2 cups cooked white rice
- 2 tbsp Creole seasoning
- 1 pkg puff pastry sheets
- ½ cup green onion tops
- ½ cup grated purple cabbage
- ½ cup shaved parmesan cheese
Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Season catfish filets with creole seasoning and sauté in medium pan until done, about 5-7 minutes. Prepare etouffee mix according to directions.
Add cooked rice and catfish filets. Gently fold until mixed.
Roll out puff Pastry on lined baking sheet. Cut into two long sections. Spoon mixture into each section. Close pastry dough with fingers to create a long roll.
- Braid the two sections of filled dough and secure the ends in a circle.
- Bake at 425 for 30-35 minutes.
- Top with green onion tops, grated purple cabbage, and shaved parmesan.
No comment yet, add your voice below!