Looking up a bunch of catfish etouffée recipes to figure out the more common ingredients so V. and I can tear some shit up for dinner tonight.

Seasoning seems the biggest difference between recipes. We'll likely go with lemon juice, Worcestershire sauce, salt, black pepper, crushed red pepper, bay leaves, and maybe a hard shake of Old Bay.

If you have experience and suggestions, give me a holler. (shout out to @ArtistMarciaX )

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