Name: Johnson's Boucanières Blackened Catfish Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 4 pieces catfish fillets; 2 tbs olive oil; 2 tbs unsalted butter; 2 tbs paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp cayenne pepper; 1 tsp ground black pepper; 1.5 tsp kosher salt; 4 pieces lemon wedges; 1.5 cups long-grain white rice; 3 cups chicken stock; 1 tbs vegetable oil; 8 oz andouille sausage; 6 oz ground pork (or ground beef); 1 cups yellow onion; 0.5 cups bell pepper (green); 2 stalks celery stalks; 3 cloves garlic cloves, minced; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 1 tsp cajun seasoning; 1 piece bay leaf; 3 stalks green onions (scallions), sliced; 2 tbs fresh parsley, chopped; 0.5 tsp salt; 0.25 tsp black pepper

Method

Blackened Catfish

1
Prepare spice blend and fish
Pat catfish fillets dry with paper towels. In a small bowl, combine paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne pepper, ground black pepper and kosher salt. Rub both sides of each fillet lightly with olive oil, then press the spice blend onto both sides so they are well coated. Let rest at room temperature for 10 minutes while you begin the rice.
2
Heat skillet
Heat a heavy cast-iron or stainless-steel skillet over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon olive oil and 1 tablespoon butter and swirl to melt and coat the pan. The pan should be smoking slightly but not burning.
3
Cook catfish
Place two fillets in the hot skillet, spaced apart. Cook without moving for 3–4 minutes until a dark crust has formed. Flip carefully with a spatula, add remaining 1 tablespoon butter to the pan, and cook the second side 2–3 minutes until fish is opaque and flakes easily (internal temp ~145°F / 63°C). Transfer cooked fillets to a warm plate, tent with foil. Repeat with remaining oil/butter and fillets.
4
Finish and serve
Squeeze lemon wedges over the hot fillets. Taste and adjust seasoning if needed. Serve immediately alongside dirty rice.

Dirty Rice

5
Prep ingredients
Dice the onion, bell pepper and celery finely (classic 'holy trinity'). Slice the andouille sausage into small rounds and then halve or quarter each round; measure rice and stock.
6
Brown sausage and meat
In a medium heavy-bottomed saucepan or Dutch oven, heat 1 tablespoon vegetable oil over medium heat. Add sliced andouille and cook until browned, about 3–4 minutes. Add ground pork (or beef) and cook, breaking it up with a spoon, until browned and no longer pink, about 4–5 minutes. If excess fat accumulates, drain to leave roughly 1 tablespoon fat in the pan.
7
Cook vegetables
Add the diced onion, bell pepper and celery to the pan with the meat. Cook over medium heat, stirring occasionally, until vegetables are soft and translucent, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
8
Season and add rice
Stir in dried oregano, dried thyme, cajun seasoning, bay leaf, salt and black pepper. Add the dry rice and stir to coat grains with the oil and aromatics, toasting the rice for 1–2 minutes.
9
Simmer
Pour in chicken stock and bring to a gentle boil. Reduce heat to low, cover tightly, and simmer for 15–18 minutes without lifting the lid, until rice has absorbed liquid and is tender.
10
Finish rice
Remove from heat and leave covered for 5 minutes. Discard the bay leaf. Fluff rice with a fork and stir in sliced green onions and chopped parsley. Taste and adjust seasoning with additional salt, pepper or cajun seasoning as desired.
11
Plate
Spoon dirty rice onto plates and top with hot blackened catfish fillets. Garnish with extra green onions or parsley and serve immediately.

Blackened Catfish Recipe

Ingredients