Indulge in our vibrant Marinated Sweet Peppers, a delightful medley of colorful bell peppers expertly marinated in a zesty blend of herbs and spices. Each bite bursts with sweet and tangy flavors, making them the perfect accompaniment to any dish or a tasty snack on their own. Brighten your palate with this fresh and flavorful treat!

Marinated sweet peppers

MARINATED OLIVES

Avocado Slices

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.

Prepare spice blend and fish

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.

Heat skillet

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.

Cook catfish

Squeeze lemon wedges over the hot fillets. Taste and adjust seasoning if needed. Serve immediately alongside dirty rice.

Finish and serve

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.

Prep ingredients

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.

Brown sausage and meat

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.

Cook vegetables

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.

Season and add rice

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.

Simmer

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.

Finish rice

Spoon dirty rice onto plates and top with hot blackened catfish fillets. Garnish with extra green onions or parsley and serve immediately.

Plate

catfish fillets

olive oil

unsalted butter

paprika

onion powder

garlic powder

dried oregano

dried thyme

cayenne pepper

ground black pepper

kosher salt

lemon wedges

long-grain white rice

chicken stock

vegetable oil

andouille sausage

ground pork (or ground beef)

yellow onion

bell pepper (green)

celery stalks

garlic cloves, minced

cajun seasoning

bay leaf

green onions (scallions), sliced

fresh parsley, chopped

salt

black pepper

Blackened Catfish

Make Blackened Catfish Recipe in just 1h . Spicy catfish served with dirty rice

Blackened Catfish Recipe

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