Cajun Fish With Praline Sauce Over Dirty Rice Recipes

CAJUN FISH WITH PRALINE SAUCE OVER DIRTY RICE

Steps:

• Preheat grill to medium-high (a Foreman works great).
• Cook sausage over medium-high heat in large saucepan until just brown.
• Add rice, cook 1 minute.
• Add broth, bring to boil.
• Reduce heat to simmer and cover for 20 minutes or until rice is tender. Fluff with fork before serving.
• Toast pecans in small saucepan for 3-4 minutes over medium heat, stirring occasionally, remove and set aside in small cup.
• Add sugar and water into the small saucepan and bowl until reduced in half, about 5 minutes.
• Add pecans and cook 1-2 minutes.
• Remove from heat and whisk in apple juice and butter, sauce will thicken upon standing.
• Mix oil, paprika, thyme, salt, and pepper to form paste.
• Spread on both sides of fish.
• Grill fish for 3 minutes per side (or 3-4 total minutes using a Foreman grill).

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.