Louisiana Catfish and Crawfish (or shrimp) Mold



This is a very old recipe. I guess they might still make it in the south, but I haven’t seen it in decades! Let me know if you make it.


1 Cup Chopped parsley

1 Cup Cream cheese

1/2 Cup Dry white wine

Salt, to taste

1 Tablespoon Lemon juice

1 Pound Catfish meat, cooked

1 Teaspoon Louisiana Hot Sauce

1 Pound Crawfish meat, cooked

1 Tablespoon Lea & Perrins


Chop catfish and crawfish in food processor.

Add wine, parsley, lemon juice, and salt. Mix real well.

Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well.

Add cream cheese. Mix well.

Refrigerate overnight in a mold.

Serve with crackers or on a bed of lettuce.

You can use shrimp if crawfish aren’t available.



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