Catfish Orleans Recipe

Rinse 1 cup long-grain rice under cold water until water runs clear. Combine rice, 2 cups water or stock and 1/4 tsp salt in a medium pot. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff with fork and stir in 1 tbsp butter if using. Keep warm.

Prepare garnishes: chop parsley and slice green onions; keep aside for finishing.

Heat a large skillet or Dutch oven over medium heat. Add 6 tbsp butter and 1 tbsp olive oil until butter melts and shimmers.

Add 1 cup finely chopped yellow onion, 1/2 cup chopped green bell pepper and 1/2 cup chopped celery (the classic 'holy trinity'). Sauté 6–8 minutes until vegetables are softened and beginning to brown.

Stir in 2 minced garlic cloves and cook 30–45 seconds until fragrant.

Sprinkle in 6 tbsp flour and stir constantly to form a blond roux. Cook 4–6 minutes, stirring, until the raw flour taste cooks out and roux turns a light tan (for deeper flavor cook a little longer but avoid burning).

Whisk in 1 tbsp tomato paste, then gradually pour in 2 cups seafood or chicken stock while whisking to keep the sauce smooth. Bring to a gentle simmer.

Add 12 oz cooked crawfish tails, 1 tsp Cajun seasoning, 1 bay leaf, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp salt and 1/4 tsp black pepper. Simmer 6–8 minutes to meld flavors and thicken to a saucy consistency. If too thick, add up to 1/4 cup more stock.

Stir in 2 tbsp chopped fresh parsley and 2 tbsp sliced green onions, taste and adjust seasoning. Keep warm; remove bay leaf before serving.

Pat 4 catfish fillets dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

For blackened option: mix 1 tbs paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp cayenne pepper and 1/2 tsp smoked paprika. Brush fillets with 2 tbsp olive oil or melted butter. Generously press spice blend onto both sides of fillets and let rest 5 minutes.

Heat a heavy skillet (cast iron preferred) over medium-high until very hot. Add a small amount of oil or butter to coat. Place fillets in the skillet and cook 3–4 minutes per side depending on thickness until a dark crust forms and fish flakes easily (internal temp 145°F/63°C). Remove and keep warm.

For fried option: heat 3 cups neutral oil in a deep skillet or pot to 350°F (175°C). In a shallow bowl combine 1 cup flour and 1/2 cup cornmeal with a pinch of the blackening seasonings (paprika, garlic powder, salt and pepper). Dredge fillets in the flour-cornmeal mixture, shake off excess and fry 3–4 minutes per side until golden and cooked through. Drain on a rack or paper towels and keep warm.

Heat 2 cups neutral frying oil in a medium saucepan or deep skillet to 350°F (175°C). Maintain temperature for consistent frying.

In a bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 3 tbsp cold club soda or beer, 3/4 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika to form a slightly thick batter. If too thick, add a splash more cold liquid until it coats the back of a spoon.

Pat 12 large shrimp dry, season lightly with a pinch of salt and pepper. Dip each shrimp into the batter, letting excess drip off, then carefully lower into the hot oil in batches to avoid crowding.

Fry shrimp 1.5–2 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels or a wire rack. Keep warm in a low oven (200°F/95°C) while finishing other components.

Serve with lemon wedges.

Portion rice onto 4 plates (about 1/2 cup cooked rice per plate as a base).

Place one catfish fillet over the rice on each plate.

Ladle generous portions of hot crawfish étouffée over the catfish, allowing some to run onto the rice (about 1/3–1/2 cup per plate).

Top each plate with 3 hand-battered shrimp arranged over the étouffée.

Garnish with chopped parsley, sliced green onions and a lemon wedge. Serve immediately while hot.