Blackened Catfish with Dirty Rice and Etouffee

25 mins
Serves 2
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Directions

  1. 1Cook Andouille sausage with the Holy Trinity.
  2. 2Cook Andouille sausage with the Holy Trinity.
  3. 3Cook Andouille sausage with the Holy Trinity.
  4. 4Add ground beef, season with Creole seasoning, and remove excess oil.
  5. 5Add ground beef, season with Creole seasoning, and remove excess oil.
  6. 6Add ground beef, season with Creole seasoning, and remove excess oil.
  7. 7Add rice and chicken broth to the pot; add back in the sausage and peppers and simmer for 25 minutes.
  8. 8Add rice and chicken broth to the pot; add back in the sausage and peppers and simmer for 25 minutes.
  9. 9Add rice and chicken broth to the pot; add back in the sausage and peppers and simmer for 25 minutes.
  10. 10Season catfish fillets with Creole seasoning on both sides.
  11. 11Season catfish fillets with Creole seasoning on both sides.
  12. 12Season catfish fillets with Creole seasoning on both sides.
  13. 13Cook the catfish in butter and oil with a little lemon juice for 3 minutes on each side.
  14. 14Cook the catfish in butter and oil with a little lemon juice for 3 minutes on each side.
  15. 15Cook the catfish in butter and oil with a little lemon juice for 3 minutes on each side.
  16. 16In a separate pan, add Andouille sausage and Holy Trinity; cook for 3 minutes.
  17. 17In a separate pan, add Andouille sausage and Holy Trinity; cook for 3 minutes.
  18. 18In a separate pan, add Andouille sausage and Holy Trinity; cook for 3 minutes.
  19. 19Add tomato paste, Creole seasoning, chicken broth, fire-roasted tomatoes, heavy cream, and crawfish tails; let it thicken with Asiago cheese.
  20. 20Add tomato paste, Creole seasoning, chicken broth, fire-roasted tomatoes, heavy cream, and crawfish tails; let it thicken with Asiago cheese.
  21. 21Add tomato paste, Creole seasoning, chicken broth, fire-roasted tomatoes, heavy cream, and crawfish tails; let it thicken with Asiago cheese.
  22. 22Serve the sauce over the catfish and dirty rice.
  23. 23Serve the sauce over the catfish and dirty rice.
  24. 24Serve the sauce over the catfish and dirty rice.

Ingredients

  • 1 cup Andouille sausage
  • 1 cup Andouille sausage
  • 1 cup Andouille sausage
  • 2 cups Holy Trinity (onion, celery, green bell pepper)
  • 2 cups Holy Trinity (onion, celery, green bell pepper)
  • 2 cups Holy Trinity (onion, celery, green bell pepper)
  • 1 pound Ground beef
  • 1 pound Ground beef
  • 1 pound Ground beef
  • 1 tablespoon Creole seasoning
  • 1 tablespoon Creole seasoning
  • 1 tablespoon Creole seasoning
  • 1 cup Rice
  • 1 cup Rice
  • 1 cup Rice
  • 2 cups Chicken broth
  • 2 cups Chicken broth
  • 2 cups Chicken broth
  • 1 Bay leaf
  • 1 Bay leaf
  • 1 Bay leaf
  • 3 Catfish fillets
  • 3 Catfish fillets
  • 3 Catfish fillets
  • 2 tablespoons Butter
  • 2 tablespoons Butter
  • 2 tablespoons Butter
  • 1 tablespoon Lemon juice
  • 1 tablespoon Lemon juice
  • 1 tablespoon Lemon juice
  • 1 cup Andouille sausage
  • 1 cup Andouille sausage
  • 1 cup Andouille sausage
  • 1 cup Holy Trinity (onion, celery, green bell pepper)
  • 1 cup Holy Trinity (onion, celery, green bell pepper)
  • 1 cup Holy Trinity (onion, celery, green bell pepper)
  • 1 tablespoon Tomato paste
  • 1 tablespoon Tomato paste
  • 1 tablespoon Tomato paste
  • 1 cup Chicken broth
  • 1 cup Chicken broth
  • 1 cup Chicken broth
  • 1 can Fire roasted tomatoes
  • 1 can Fire roasted tomatoes
  • 1 can Fire roasted tomatoes
  • 1 cup Heavy cream
  • 1 cup Heavy cream
  • 1 cup Heavy cream
  • 1 cup Crawfish tails
  • 1 cup Crawfish tails
  • 1 cup Crawfish tails
  • 1 tablespoon Asiago cheese
  • 1 tablespoon Asiago cheese
  • 1 tablespoon Asiago cheese

Equipment

potfrying panspatulatongsmeasuring spoonsmeasuring cupsgratercutting boardfork