Directions
- 1Prepare the fish by brushing it with garlic herb butter and then seasoning it with Seafood Magic and Blackened Steak Magic.
- 2Sear the fish in a frying pan with cooking oil until golden brown on both sides.
- 3Cook the Andouille sausage, onion, and green bell pepper in the same pan.
- 4Add the ground beef, Tony’s Chachere’s Original Creole Seasoning, salt, and cook until browned.
- 5Add the rice and stir to combine.
- 6Add the cooked sausage mixture and stir.
- 7Pour in the chicken broth and add bay leaf, salt, pepper, and paprika.
- 8Stir and cover to simmer until the rice is cooked through.
- 9Make 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.
- 10Stir in Hunt's fire roasted diced tomatoes, Worcestershire sauce, paprika, salt and pepper.
- 11Add cooked crawfish tails and stir to combine.
- 12Serve 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 tablespoon Seafood Magic
- 1 tablespoon Blackened Steak Magic
- 2 tablespoons Cooking oil
- 1 cup Andouille sausage
- 1 cup Chopped onion
- 1 cup Chopped green bell pepper
- 1 pound Ground beef
- 1 tablespoon Tony’s Chachere’s Original Creole Seasoning
- 1 tablespoon Salt
- 2 cups White rice
- 2 cups Chicken broth
- 1 leaf Bay leaf
- 4 tablespoons Butter
- 1 cup Heavy cream
- 8 oz Monterey Jack with jalapeño pepper & mild cheddar cheese
- 8 oz Low-moisture part-skim mozzarella cheese
- 14.5 oz Hunt's fire roasted diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 pinch Paprika
- 1 pinch Salt
- 1 pinch Black pepper
- 1 cup Cooked crawfish tails
- 1 tablespoon Chopped green onions
Equipment
frying panspatulabowlwhiskcutting boardsilicone brush
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