Cajun Catfish And Rice Recipe

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Cajun Catfish and Rice

Vicki Butts (lazyme)


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

☆☆☆☆☆ 0 votes
10 Min
30 Min
Stove Top


3 Tbsp
canola oil
1 c
chopped onion
red bell pepper, cored, seeded, chopped
celery stalks, sliced
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


1In 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.
2Add 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.
3Meanwhile, 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.
4Lay 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.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Cajun/Creole