Picture this: a perfectly blackened catfish fillet, its crispy, spice-laden crust giving way to moist, flaky flesh. Nestled alongside is a mound of 'dirty' rice, savory and brimming with Creole flavors. And then, the pièce de résistance: a generous drizzle of Creole butter, melting into every nook and cranny, adding a richness that's simply divine. This isn't just a meal; it's an experience, a culinary journey to the heart of Louisiana.
I remember when I first tried blackened catfish with dirty rice. It was at this little hole-in-the-wall restaurant down in New Orleans. The kind of place where the music's loud, the atmosphere's buzzing, and the food...oh, the food! It was an explosion of flavors unlike anything I'd ever tasted. I knew right then and there I had to recreate this at home, and I'm so excited to share my version with you. Don't be intimidtaed it's easier than you think!
This recipe is more than just instructions; it's a guide to creating a dish that's bursting with flavor, texture, and a whole lotta soul. Whether you're a seasoned chef or a beginner cook, you'll find this recipe straightforward and rewarding. So, grab your ingredients, put on some tunes, and let's get cooking!
Required Equipments
- Cast Iron Skillet
- Mixing Bowls
- Whisk
- Cutting Board
- Chef's Knife
- Rice Cooker (optional)
Blackened Catfish with Dirty Rice and Creole Butter: Frequently Asked Questions
Blackened Catfish with Dirty Rice and Creole Butter
Dive into the heart of Louisiana with this Blackened Catfish recipe! Served with flavorful dirty rice and a luscious Creole butter sauce, it's a guaranteed crowd-pleaser.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's tackle the catfish. In a small bowl, mix together 2 tablespoons of blackening seasoning, 1 teaspoon of garlic powder, and a 1/2 teaspoon of onion powder. This is your spice army ready to bring the heat!
- Pat the catfish fillets dry with paper towels. This is crucial for getting that beautiful blackened crust. Nobody likes a soggy fish, right?
- Drizzle about a tablespoon of olive oil over each fillet, then generously coat both sides with the blackening seasoning mixture. Make sure every inch is covered. Don't be shy!
- Now, heat a cast iron skillet over medium-high heat. This is where the magic happens. Add about 2 tablespoons of butter to the skillet and let it melt and get nice and hot. You'll know it's ready when it starts to shimmer.
- Carefully place the seasoned catfish fillets into the hot skillet. Don't overcrowd the pan; cook in batches if necessary. Sear for about 3-4 minutes per side, until the fish is cooked through and beautifully blackened. Aim for an internal temperature of 145°F (63°C).
- While the catfish is cooking, let's get started on the dirty rice. In a large skillet or pot, brown 1/2 pound of ground pork over medium heat. Break it up with a spoon as it cooks. Drain off any excess grease.
- Add 1 chopped onion, 1 chopped bell pepper, and 2 minced garlic cloves to the skillet with the ground pork. Cook until the vegetables are softened, about 5-7 minutes. The aroma alone is gonna make your mouth water!
- Stir in 1 cup of long-grain rice, 2 cups of chicken broth, 1 teaspoon of Creole seasoning, 1/2 teaspoon of paprika, and a pinch of cayenne pepper (if you like a little extra kick). Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Fluff the rice with a fork and stir in 2 tablespoons of chopped fresh parsley. Give it a taste and adjust seasonings as needed. This is your chance to make it your own!
- Finally, let's make that luscious Creole butter. In a small saucepan, melt 1/2 cup of unsalted butter over low heat. Stir in 1 tablespoon of Creole seasoning, 1 teaspoon of lemon juice, and a pinch of hot sauce (optional). Whisk until well combined and heated through. Keep warm until ready to serve.
- To serve, place a generous portion of dirty rice on a plate, top with a blackened catfish fillet, and drizzle generously with Creole butter. Garnish with extra parsley, if desired. Prepare for a flavor explosion!
📝 Notes
- For a spicier kick, add more cayenne pepper to both the blackening seasoning and the dirty rice.
- If you're not a fan of ground pork, you can substitute it with andouille sausage or chicken livers (for a more traditional dirty rice).
- Serve with a side of collard greens or cornbread for a complete Southern meal.
🍎 Nutrition
Calories: 650 kcal
Protein: 35g
Fat: 40g
Carbohydrates: 50g
Fiber: 3g
Calcium: 150mg
