Wild Louisiana Catfish Roulade Dustie Latiolais Chef Dustie Latiolais started his culinary career at the age of 14, when he honed his skills at Pat Fisherman's Wharf; however, it was Crawfish Town USA that shaped his future. The owner, Johnny Hebert, encouraged Latiolais to attend culinary school, which he did at Louisiana Culinary Institute. After receiving his degree, Latiolais worked at... Ingredients Crab Stuffing 1/2 lb. lump crabmeat 1/2 lb. crab claw meat 1 Tbsp. Season All 1/4 tsp. Cayenne Pepper 2 Tbsp. green onions, finely chopped 2 Tbsp. parsley, finely chopped 2 oz. pimentos, diced 3 oz. potato, pureed 1/4 cup heavy whipping cream Old Fashioned Crawfish Etouffee 1/2 lb. butter 1 Tbsp. flour 1 green bell pepper, red bell pepper, yellow bell pepper, and onion, chopped 2 pints seafood stock 15 crawfish heads and tails (stuff the heads with leftover crab stuffing) Season All, to taste Bacon Braised Collards 1/2 lb. butter 3 lbs. collards, washed 2 lbs. bacon, chopped 2 oz. Steen’s Vinegar 2 oz. Steen’s Cane Syrup Salt, to taste Catfish Roulade 5 5 – 7 oz. catfish fillets 15 oz. crab stuffing 3 oz. vegetable oil 2 oz. Season All Directions Crab Stuffing Peel and chop potatoes, then boil until fork tender. Place crackers, seasoning, green onion, parsley, cooked potato, and heavy cream in food processor and blend until smooth. Place mixture in pan and inspect to make sure no lumps exist. Place crabmeat and pimento over the mixture and gently fold to incorporate. Set aside. Old Fashioned Crawfish Etouffee In a large saucepot, melt butter and add peppers and onion. Sauté until tender, then stir in flour to thicken. Add seafood stock and reduce liquid by half. Add crawfish heads and tails, then reduce heat and simmer until ready. Bacon Braised Collards In a large saucepot, melt butter and add peppers and onion. Sauté until tender, then stir in flour to thicken. Add seafood stock and reduce liquid by half. Add crawfish heads and tails, then reduce heat and simmer until ready. Catfish Roulade Lay out catfish fillets with tails facing you. Top with 3 oz. crab stuffing and spread over fish. Brush fish with vegetable oil and season with Season All. Roll up the catfish fillet – when finished you will have a nice roll. Pin the roulade in place with toothpicks and place the roulade rounds onto the lightly greased broiler pan. Place pan under the broiler for 15 minutes at 400°F. Remove and set aside. To serve, spoon a portion of etouffee with stuffed crawfish heads onto a plate and top with greens and roulade. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!