This is actually very simple!
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.