Mambo’s Bayou Catfish

Here's a creamy, savory and flavorful dish for seafood lovers.

Mambo’s, a Cajun-Creole restaurant from the owners of Oceana Grill, cooks up a flavorful dish for seafood lovers.

Mambo’s Bayou Catfish covers a fried catfish filet with a creamy and savory shrimp bechamel sauce. The dish is served over a helping of mashed red potatoes.

If you want to try this at home, the dish can make a creative addition table. It’s also pretty simple to whip up.

Executive chef Danny Holsomback took us behind-the-scenes to show us how to create the flavor-packed dish.

Guests can even dine at Mambo’s with a beautiful view overlooking the French Quarter. Mambo’s has the only rooftop bar on Bourbon Street.

Mambo’s Bayou Catfish over mashed red potatoes

Ingredients for Mambo’s Bechamel sauce

  • 1 oz. of liquid butter
  • 1 oz. of minced garlic
  • 1 oz. of diced onion
  • 1 oz. of diced green bell peppers
  • 0.5 oz. of Mambo’s spices or preferred Cajun seasoning
  • 8 oz. of heavy whipping cream
  • 6 oz. of Parmesan cheese
  • 4 oz. lemon juice

Other Ingredients

  • Fried catfish, using preferred batter
  • Mashed red potatoes
  • Green onions for garnish

Directions for Mambo’s Bechamel sauce

Pour 1 oz. of liquid butter into a skillet. Add lemon juice. Add onions, bell pepper, garlic and shrimp to the skillet and sauté.

Add 8 oz. of heavy whipping cream to the sautéed seasoning and shrimp. Bring to a simmer.

Add Parmesan cheese and Cajun spices and mix.

After sauce is complete, batter then fry catfish until golden brown.

Serve fried catfish over a bed of mashed potatoes and top with bechamel sauce.

For more information about Mambo’s, visit the website.

Recipe courtesy of Mambo’s

Created in partnership with Mambo’s