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Blackened Catfish with Dirty Rice
Created by: Howcan Team
Ingredients
- 4 catfish fillets
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp black pepper
- 1 tsp salt
- 1/2 cup butter, melted
- 1 cup long-grain white rice
- 1 3/4 cups chicken broth
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 1/4 cup diced green onions
- 1/4 cup diced parsley
- 1/2 lb andouille sausage, sliced
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
Instructions
- In a small bowl, mix together 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried thyme, 1 tbsp dried oregano, 1 tsp cayenne pepper, 1 tsp black pepper, and 1 tsp salt to create the blackening seasoning.
- Coat each catfish fillet with the blackening seasoning, pressing the seasoning onto the fish to adhere.
- Heat a cast-iron skillet over high heat until smoking hot. Add the melted butter to the skillet.
- Carefully place the seasoned catfish fillets in the skillet and cook for 3-4 minutes on each side, or until blackened and cooked through. Remove from the skillet and set aside.
- In a medium saucepan, combine 1 cup of rice and 1 3/4 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- In a separate skillet, cook the andouille sausage over medium heat until browned. Add the diced onion, green bell pepper, and celery, and cook until softened.
- Stir in the cooked rice, green onions, parsley, 1 tsp Cajun seasoning, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, 1/4 tsp cayenne pepper, and 1/4 tsp salt. Cook for an additional 5 minutes, stirring occasionally.
- Serve the blackened catfish fillets alongside the dirty rice, and enjoy!
Blackened catfish with dirty rice is a classic Southern dish that originated in the Louisiana bayou. The dish features a fillet of catfish coated in a flavorful blend of spices, including paprika, cayenne, and thyme, then seared to perfection. The catfish is typically served alongside dirty rice, a Cajun staple made with a mix of white rice, onions, bell peppers, celery, and a variety of seasonings. This iconic dish is deeply rooted in the culinary traditions of New Orleans and the surrounding areas, where it is often associated with renowned chefs and restaurants that specialize in Creole and Cajun cuisine. One of the most famous establishments known for serving exceptional blackened catfish with dirty rice is Dooky Chase's Restaurant, a historic Creole eatery in New Orleans. To achieve the best flavor, it's crucial to use fresh, high-quality catfish and to season it generously with the blackening spice mix. The key to perfect dirty rice lies in sautéing the aromatic vegetables until they are tender and fragrant, infusing the dish with rich, savory flavors. While the traditional method of blackening catfish involves searing it in a hot cast-iron skillet, some chefs also grill or broil the fish for a slightly different take on the dish. Additionally, variations of dirty rice may include the addition of ground meat, such as pork or chicken, for an extra layer of depth and heartiness. For an authentic taste of this beloved Southern dish, head to New Orleans or other parts of Louisiana, where you can savor the best versions of blackened catfish with dirty rice prepared by expert chefs who have mastered the art of Creole and Cajun cooking.
35 min
4
380 calories
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