Blackened Catfish with Crawfish Cream Sauce over Dirty Rice

20 mins
Serves 4
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Directions

  1. 1Prepare the fish by brushing it with garlic herb butter and then seasoning it with Seafood Magic and Blackened Steak Magic.
  2. 2Prepare the fish by brushing it with garlic herb butter and then seasoning it with Seafood Magic and Blackened Steak Magic.
  3. 3Prepare the fish by brushing it with garlic herb butter and then seasoning it with Seafood Magic and Blackened Steak Magic.
  4. 4Sear the fish in a frying pan with cooking oil until golden brown on both sides.
  5. 5Sear the fish in a frying pan with cooking oil until golden brown on both sides.
  6. 6Sear the fish in a frying pan with cooking oil until golden brown on both sides.
  7. 7Cook the Andouille sausage, onion, and green bell pepper in the same pan.
  8. 8Cook the Andouille sausage, onion, and green bell pepper in the same pan.
  9. 9Cook the Andouille sausage, onion, and green bell pepper in the same pan.
  10. 10Add the ground beef, Tony’s Chachere’s Original Creole Seasoning, salt, and cook until browned.
  11. 11Add the ground beef, Tony’s Chachere’s Original Creole Seasoning, salt, and cook until browned.
  12. 12Add the ground beef, Tony’s Chachere’s Original Creole Seasoning, salt, and cook until browned.
  13. 13Add the rice and stir to combine.
  14. 14Add the rice and stir to combine.
  15. 15Add the rice and stir to combine.
  16. 16Add the cooked sausage mixture and stir.
  17. 17Add the cooked sausage mixture and stir.
  18. 18Add the cooked sausage mixture and stir.
  19. 19Pour in the chicken broth and add bay leaf, salt, pepper, and paprika.
  20. 20Pour in the chicken broth and add bay leaf, salt, pepper, and paprika.
  21. 21Pour in the chicken broth and add bay leaf, salt, pepper, and paprika.
  22. 22Stir and cover to simmer until the rice is cooked through.
  23. 23Stir and cover to simmer until the rice is cooked through.
  24. 24Stir and cover to simmer until the rice is cooked through.
  25. 25Make the sauce by melting butter in a pan, then adding heavy cream, Monterey Jack with jalapeño pepper & mild cheddar cheese, and low-moisture part-skim mozzarella cheese.
  26. 26Make the sauce by melting butter in a pan, then adding heavy cream, Monterey Jack with jalapeño pepper & mild cheddar cheese, and low-moisture part-skim mozzarella cheese.
  27. 27Make the sauce by melting butter in a pan, then adding heavy cream, Monterey Jack with jalapeño pepper & mild cheddar cheese, and low-moisture part-skim mozzarella cheese.
  28. 28Stir in Hunt's fire roasted diced tomatoes, Worcestershire sauce, paprika, salt and pepper.
  29. 29Stir in Hunt's fire roasted diced tomatoes, Worcestershire sauce, paprika, salt and pepper.
  30. 30Stir in Hunt's fire roasted diced tomatoes, Worcestershire sauce, paprika, salt and pepper.
  31. 31Add cooked crawfish tails and stir to combine.
  32. 32Add cooked crawfish tails and stir to combine.
  33. 33Add cooked crawfish tails and stir to combine.
  34. 34Serve the blackened catfish over the rice, and top with the crawfish cream sauce and chopped green onions.
  35. 35Serve the blackened catfish over the rice, and top with the crawfish cream sauce and chopped green onions.
  36. 36Serve the blackened catfish over the rice, and top with the crawfish cream sauce and chopped green onions.

Ingredients

  • 1 stick Garlic & Herb Butter Stick
  • 1 stick Garlic & Herb Butter Stick
  • 1 stick Garlic & Herb Butter Stick
  • 1 tablespoon Seafood Magic
  • 1 tablespoon Seafood Magic
  • 1 tablespoon Seafood Magic
  • 1 tablespoon Blackened Steak Magic
  • 1 tablespoon Blackened Steak Magic
  • 1 tablespoon Blackened Steak Magic
  • 2 tablespoons Cooking oil
  • 2 tablespoons Cooking oil
  • 2 tablespoons Cooking oil
  • 1 cup Andouille sausage
  • 1 cup Andouille sausage
  • 1 cup Andouille sausage
  • 1 cup Chopped onion
  • 1 cup Chopped onion
  • 1 cup Chopped onion
  • 1 cup Chopped green bell pepper
  • 1 cup Chopped green bell pepper
  • 1 cup Chopped green bell pepper
  • 1 pound Ground beef
  • 1 pound Ground beef
  • 1 pound Ground beef
  • 1 tablespoon Tony’s Chachere’s Original Creole Seasoning
  • 1 tablespoon Tony’s Chachere’s Original Creole Seasoning
  • 1 tablespoon Tony’s Chachere’s Original Creole Seasoning
  • 1 tablespoon Salt
  • 1 tablespoon Salt
  • 1 tablespoon Salt
  • 2 cups White rice
  • 2 cups White rice
  • 2 cups White rice
  • 2 cups Chicken broth
  • 2 cups Chicken broth
  • 2 cups Chicken broth
  • 1 leaf Bay leaf
  • 1 leaf Bay leaf
  • 1 leaf Bay leaf
  • 4 tablespoons Butter
  • 4 tablespoons Butter
  • 4 tablespoons Butter
  • 1 cup Heavy cream
  • 1 cup Heavy cream
  • 1 cup Heavy cream
  • 8 oz Monterey Jack with jalapeño pepper & mild cheddar cheese
  • 8 oz Monterey Jack with jalapeño pepper & mild cheddar cheese
  • 8 oz Monterey Jack with jalapeño pepper & mild cheddar cheese
  • 8 oz Low-moisture part-skim mozzarella cheese
  • 8 oz Low-moisture part-skim mozzarella cheese
  • 8 oz Low-moisture part-skim mozzarella cheese
  • 14.5 oz Hunt's fire roasted diced tomatoes
  • 14.5 oz Hunt's fire roasted diced tomatoes
  • 14.5 oz Hunt's fire roasted diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Worcestershire sauce
  • 1 pinch Paprika
  • 1 pinch Paprika
  • 1 pinch Paprika
  • 1 pinch Salt
  • 1 pinch Salt
  • 1 pinch Salt
  • 1 pinch Black pepper
  • 1 pinch Black pepper
  • 1 pinch Black pepper
  • 1 cup Cooked crawfish tails
  • 1 cup Cooked crawfish tails
  • 1 cup Cooked crawfish tails
  • 1 tablespoon Chopped green onions
  • 1 tablespoon Chopped green onions
  • 1 tablespoon Chopped green onions

Equipment

frying panspatulabowlwhiskcutting boardsilicone brush