Cajun Catfish And Rice Recipes

CAJUN CATFISH SUPREME

Steps:

• Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
• In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
• In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
• Bake at 375 degrees F (190 degrees C) for 30 minutes.

BLACKENED CATFISH AND SPICY RICE

Steps:

• Bring the rice, water, Cajun seasoning, and hot pepper sauce to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• While rice is cooking, mix thyme, black pepper, cayenne pepper, salt, garlic powder, onion powder, paprika, dill weed, and lemon pepper in a bowl until well blended. Brush catfish fillets with butter and sprinkle with seasoning mixture other both sides.
• Heat any remaining melted butter in a large skillet over medium-high heat; pan-fry seasoned catfish in butter until fish is easily flaked with a fork, 4 to 5 minutes per side.
• Serve catfish over a plate of seasoned rice. Pour leftover butter from the skillet over fish and sprinkle with lemon juice.

CAJUN BLACKENED CATFISH

Steps:

• In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
• Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
• When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.

CAJUN BAKED CATFISH

Steps:

• Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.

CAJUN CATFISH AND RICE

Steps:

• 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.
• 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.
• 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.
• 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.

CAJUN RICE DISH

Steps:

• In a roasting pan, combine broth and rice; mix well. Cover and bake at 350° for 30 minutes. , Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add to rice. Stir in the vegetables, salt and Cajun seasoning. , Cover and bake 30 minutes longer or until rice is tender.

CAJUN RICE

Steps:

• Cook onion in oil till tender but still opaque.
• Add broth, pepper strips and seasonings.
• Bring to a rolling boil; stir in rice.
• Cover and remove from the heat.
• Let set for 5 minutes.
• Fluff with a fork.

CAJUN CATFISH AND RICE

Steps:

• 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.
• 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.
• 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.
• 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.

BAKED CAJUN CATFISH

Steps:

• In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.