Directions
- 1Cook Andouille sausage with the Holy Trinity.
- 2Add ground beef, season with Creole seasoning, and remove excess oil.
- 3Add rice and chicken broth to the pot; add back in the sausage and peppers and simmer for 25 minutes.
- 4Season catfish fillets with Creole seasoning on both sides.
- 5Cook the catfish in butter and oil with a little lemon juice for 3 minutes on each side.
- 6In a separate pan, add Andouille sausage and Holy Trinity; cook for 3 minutes.
- 7Add tomato paste, Creole seasoning, chicken broth, fire-roasted tomatoes, heavy cream, and crawfish tails; let it thicken with Asiago cheese.
- 8Serve the sauce over the catfish and dirty rice.
Ingredients
- 1 cup Andouille sausage
- 2 cups Holy Trinity (onion, celery, green bell pepper)
- 1 pound Ground beef
- 1 tablespoon Creole seasoning
- 1 cup Rice
- 2 cups Chicken broth
- 1 Bay leaf
- 3 Catfish fillets
- 2 tablespoons Butter
- 1 tablespoon Lemon juice
- 1 cup Andouille sausage
- 1 cup Holy Trinity (onion, celery, green bell pepper)
- 1 tablespoon Tomato paste
- 1 cup Chicken broth
- 1 can Fire roasted tomatoes
- 1 cup Heavy cream
- 1 cup Crawfish tails
- 1 tablespoon Asiago cheese
Equipment
potfrying panspatulatongsmeasuring spoonsmeasuring cupsgratercutting boardfork
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