Real Recipes From Real Home Cooks ®

cajun catfish and rice

Recipe by
Vicki Butts (lazyme)
Grapeview, WA

I found this at Simply Seafood. Sounds easy. You can also substitute shrimp, halibut, or salmon.

yield 4 -6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For cajun catfish and rice

  • 3 Tbsp
    canola oil
  • 1 c
    chopped onion
  • 1
    red bell pepper, cored, seeded, chopped
  • 3
    celery stalks, sliced
  • 3
    garlic clovves, minced or pressed
  • 1 c
    long grain white rice
  • 2 c
    reduced salt chicken broth
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    tabasco sauce, or to taste
  • 1 lb
    catfish fillets

How To Make cajun catfish and rice

  • 1
    In a large skillet, preferably cast-iron, heat the oil over medium-high heat. Add the onion, bell peppers, celery and garlic and cook, stirring occasionally, until fragrant and beginning to soften, 3 to 5 minutes.
  • 2
    Add the rice and cook, stirring, until evenly coated with oil, 2 to 3 minutes. Stir in the broth, Worcestershire sauce and Tabasco, bring to a boil, cover and cook over low heat for 5 minutes.
  • 3
    Meanwhile, rinse the catfish and pat dry. With a sharp knife, trim the white or grayish fat from the skin side and edges of each fillet. Cut the catfish into 1-inch strips.
  • 4
    Lay the catfish strips over the rice, cover and continue cooking until the rice is tender to the bite and the catfish is opaque through, 15 to 20 minutes longer.

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