cajun catfish and rice
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I found this at Simply Seafood. Sounds easy. You can also substitute shrimp, halibut, or salmon.
yield
4 -6
prep time
10 Min
cook time
30 Min
method
Stove Top
Ingredients For cajun catfish and rice
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3 Tbspcanola oil
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1 cchopped onion
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1red bell pepper, cored, seeded, chopped
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3celery stalks, sliced
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3garlic clovves, minced or pressed
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1 clong grain white rice
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2 creduced salt chicken broth
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1 Tbspworcestershire sauce
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1 tsptabasco sauce, or to taste
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1 lbcatfish fillets
How To Make cajun catfish and rice
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1In a large skillet, preferably cast-iron, heat the oil over medium-high heat. Add the onion, bell peppers, celery and garlic and cook, stirring occasionally, until fragrant and beginning to soften, 3 to 5 minutes.
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2Add the rice and cook, stirring, until evenly coated with oil, 2 to 3 minutes. Stir in the broth, Worcestershire sauce and Tabasco, bring to a boil, cover and cook over low heat for 5 minutes.
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3Meanwhile, rinse the catfish and pat dry. With a sharp knife, trim the white or grayish fat from the skin side and edges of each fillet. Cut the catfish into 1-inch strips.
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4Lay the catfish strips over the rice, cover and continue cooking until the rice is tender to the bite and the catfish is opaque through, 15 to 20 minutes longer.
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