Smoked Catfish Spread

Catfish is bayou royalty. My grandmother Evangeline used to say that any fish can be fancy, but catfish feeds a family. She was right. When you smoke catfish low and slow, then fold it into cream cheese with good Louisiana seasoning, you get something that disappears faster than you can make it.

At Lagniappe, we serve this spread at every party, every gathering, every time somebody walks through the door looking hungry. It's the kind of food that makes people stand around the bowl instead of finding their seats. I've watched grown men elbow each other out of the way for the last scoop. That's how you know you've done it right.

The secret is balance. You want the smoke to sing but not shout. The cream cheese provides body, the lemon cuts through the richness, and the Cajun seasoning ties everything to the bayou. Season it in layers: the fish carries smoke, the cream cheese carries fat, the seasonings tie them together. Taste as you go. Trust your palate. And for heaven's sake, don't be shy with the green onions.