Catfish Orleans Recipe

Rinse rice under cold water until water runs clear. Combine rice, 2 cups water and 1/4 tsp salt in a small saucepan. Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Keep rice warm while preparing the rest of the components. Set aside lemon wedges and chopped parsley for garnish.

In a medium saucepan or skillet, heat 3 tbs butter and 1 tbs olive oil over medium heat. Add the diced onion, bell pepper and celery (the 'holy trinity') and sauté 6–8 minutes until softened and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 3 tbs flour and cook, stirring constantly, 2–3 minutes to form a light roux (it should be golden and fragrant, not burned).

Whisk in 1 tbs tomato paste, then slowly add 1 cup seafood or chicken stock while stirring to smooth out any lumps. Bring to a gentle simmer to thicken slightly.

Add the crawfish tails, 1 tsp Creole seasoning, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce (if using), bay leaf, 1/2 tsp salt and 1/4 tsp black pepper. Simmer uncovered 6–8 minutes until the crawfish are heated through and the sauce coats the back of a spoon. Stir in 2 tbs chopped parsley and remove the bay leaf. Taste and adjust seasoning.

Keep the étouffée warm on very low heat, stirring occasionally while you cook the catfish and shrimp.

Pat catfish fillets dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/4 tsp dried thyme and 1/4 tsp dried oregano. Let rest 5 minutes.

Blackened method: Heat a heavy skillet or cast-iron pan over medium-high until very hot. Add 2 tbs unsalted butter and let it brown and foam. Press the seasoned fillets into the pan and cook 3–4 minutes per side (depending on thickness) until a dark crust forms and the fish flakes easily with a fork. Remove and keep warm.

Fried method: If frying, set up a dredge by whisking 1/2 cup flour with 1/4 cup cornmeal and a pinch of the seasoning used above. Pour 1/2 cup buttermilk into a shallow dish and dip fillets to coat, then dredge in the flour/cornmeal mix. Heat 1 cup vegetable oil in a skillet to 350°F (175°C). Fry fillets 3–4 minutes per side until golden brown and cooked through. Drain on paper towels and keep warm.

Heat 1 cup vegetable oil in a small skillet or saucepan to 350°F (175°C) for frying. Pat shrimp dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

In a bowl, whisk together 1/2 cup flour, 1 tsp cornstarch, 1/4 tsp baking powder and 1/2 tsp salt. Slowly whisk in 1/2 cup cold sparkling water until just combined; batter should be slightly lumpy and cold.

Working in small batches, dip shrimp into the batter, letting excess drip off, and carefully lower into hot oil. Fry 1.5–2.5 minutes until batter is crisp and shrimp are opaque and cooked through. Remove with a slotted spoon and drain on paper towels. Keep warm.

Divide the cooked rice between two plates (about 1/2 cup cooked rice per serving if making 2 servings; adjust if different).

Place one catfish fillet over the rice on each plate.

Spoon a generous portion of crawfish étouffée over and around the catfish (about 1/2 cup étouffée per plate).

Top each plate with 4 hand-battered shrimp, arranging them on top of the fillet and étouffée.

Garnish with sliced green onion from the étouffée finish, additional chopped parsley and a lemon wedge. Serve immediately.