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
- 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