| Prep: 30 mins | Cook: 50 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 35g | 15g | 50g |
| sugars | fibre | protein | salt |
| 5g | 4g | 30g | 2.5g |
Why I Love American Cajun Blackened Catfish with Dirty Rice
Every time I cook our family’s favorite American dish, Cajun Blackened Catfish with Dirty Rice, I am enveloped in not just the smoky, spicy smell of the dish, but also layers of memories. My love for this recipe gestates from more than just the ingredients that create this harmony of flavors. It’s a culmination of my West Coast upbringing, my Indian roots, and the inspiration from chefs, like Paul Prudhomme, who brought the exciting flavors of the American South to the forefront.
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Your Tradition Can Become Mine
With every bite of the Cajun Blackened Catfish with Dirty Rice, you can taste the deep and robust spices that are a hallmark of Cajun cooking. The combination of paprika, cayenne, and cumin that we use on the Catfish gives it a bold, smoky flavor. As if that wasn’t enough, we pair the catfish with the complex “dirty rice” – a medley of rice, andouille sausage, and vegetables, seasoned with Cajun spices that further add to the tapestry of textures and flavors.
The Adventure of Fusion Cooking
The astounding part about fusion cooking is the seamless blending of different culinary traditions. Just like I enjoy integrating my Gujarati roots with the West Coast freshness, similarly, this dish exemplifies the melding of diverse tastes from my Amercian surrounding. Depending on my family and guests’ palate for the day, sometimes I also like to pair this dish with the tang of Gujarati Dal or the creamy richness of a Punjabi Dal Makhani. And it has given some delightful results!
Without a doubt, one chef whose footsteps I try to follow while cooking this dish is none other than Paul Prudhomme. An icon who revolutionized Cajun cooking in America, his passion for pushing culinary boundaries still kindles my inventive spirit in the kitchen.
So, the next time you’re preparing to make Cajun Blackened Catfish with Dirty Rice, remember the incredible adventure of flavors you’re about to embark on. Whether it’s a quiet dinner with your family or a joyous gathering of friends, this soulful dish asserts its uniqueness through its bold flavors, and gifts you, like me, a treasure trove of delectable memories!
What You’ll Need
- 6 catfish fillets
- 1 tablespoon paprika
- 2 teaspoons dry mustard
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 cup unsalted butter, melted
- Vegetable oil, for frying
- 2 cups white rice
- 4 cups chicken broth
- 1/2 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 lb andouille sausage, chopped
- 1 teaspoon cajun seasoning
- 1/2 teaspoon salt
- 2 bay leaves
- 1/4 cup chopped fresh parsley
- 4 green onions, chopped
Method
Step One
Mix together paprika, dry mustard, cayenne pepper, ground cumin, black pepper, white pepper, dried thyme, and salt in a small bowl. This will be your Cajun seasoning for the catfish.
Step Two
Dip each catfish fillet into the melted butter, making sure it’s thoroughly coated. Then dip it into the spice mixture, ensuring that it’s well covered. Set the filleted catfish aside for now.
Step Three
Heat a large skillet over medium-high heat and add enough vegetable oil to coat the bottom of the pan. Add the catfish fillets to the pan, being careful not to overcrowd. Cook for about 5 minutes on each side or until the fish is cooked through and the spices have formed a dark, crisp crust. Remove the catfish from the pan and keep warm.
Step Four
Now, for the dirty rice. Rinse the white rice under cold water until the water runs clear. Add the rinsed rice and chicken broth to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed all the broth.
Step Five
While the rice is cooking, heat a large skillet over medium heat and add the chopped onions, celery, green bell pepper, minced garlic, and chopped andouille sausage. Cook for about 5 minutes, or until the vegetables are softened and the sausage is browned.
Step Six
Add the cooked rice to the skillet with the vegetables and sausage. Stir in the cajun seasoning, salt, bay leaves, chopped fresh parsley and chopped green onions. Cook for a few more minutes, allowing the flavors to meld together.
Step Seven
Serve the blackened catfish hot, over the dirty rice. Enjoy your flavorful and spicy Cajun blackened catfish with dirty rice!
