Catfish Orleans Recipe
blackened or fried catfish fillets over rice, topped with crawfish étouffée and hand-battered shrimp
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Ingredients
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Catfish Fillets
Crawfish Étouffée
Hand-Battered Shrimp
Rice
Method
Prepare the Rice
- 1
Cook the Rice
In a large pot, bring 4 cups of water to a boil. Add 2 cups of white rice, reduce the heat to low, cover, and let it simmer for about 18-20 minutes or until the rice is tender and the water is absorbed.
Make Crawfish Étouffée
- 2
Sauté Vegetables
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced onion, green bell pepper, and celery. Sauté until the vegetables are soft, about 5-7 minutes.
- 3
Add Garlic and Crawfish
Stir in 2 tablespoons of minced garlic and cook for another minute. Then, add 2 cups of cooked crawfish tails, 2 cups of chicken broth, 1 tablespoon of Cajun seasoning, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir well and let it simmer for about 15 minutes, allowing the flavors to meld.
Prepare Hand-Battered Shrimp
- 4
- 5
Fry the Shrimp
In a large pot, heat 2 cups of oil over medium-high heat. Once hot, carefully add the battered shrimp in batches, frying until golden brown and cooked through, about 3-4 minutes per batch. Remove and place on paper towels to drain excess oil.
Cook Catfish
- 6
Season Fillets
Rub the blackening seasoning evenly over each catfish fillet.
- 7
Assemble the Dish
- 8
Plate the Dish
On each plate, place a serving of rice, top with a blackened catfish fillet, and generously spoon crawfish étouffée over the top. Finish with a handful of hand-battered shrimp for garnish.
