Blackened Catfish with Dirty Rice
Flaky catfish fillets coated in a spicy blackening seasoning and pan-seared, served with savory dirty rice.
Ingredients
- 4 6 oz fillets Catfish Fillets
- 2 tablespoons Blackening Seasoning
- 2 tablespoons Olive Oil
- 4 cups Cooked Rice
- about 225 g Ground Pork
- about 113 g Chicken Livers
- 1/2 medium Onion
- 1/2 medium Green Bell Pepper
- 1 stalk Celery
- 2 cloves Garlic
- 1/2 cup Chicken Broth
- 1 tablespoon Cajun Seasoning
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Prepare dirty rice: In a skillet, brown ground pork. Add chicken livers and cook until browned. Add onion, bell pepper, and celery and cook until softened. Add garlic and cook for 1 minute. Stir in cooked rice, chicken broth, and Cajun seasoning. Heat through.
- 2Coat catfish fillets with blackening seasoning.
- 3Heat olive oil in a skillet over medium-high heat.
- 4Pan-sear catfish fillets for 3-4 minutes per side, or until cooked through and blackened.
- 5Serve catfish over dirty rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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