Blackened Catfish with Dirty Rice

Ingredients

• 4 6 oz fillets Catfish Fillets
• 2 tbsp Blackening Seasoning
• 2 tbsp Olive Oil
• 4 cups Cooked Rice
• about 225 g Ground Pork
• 1/2 medium Onion
• 1/2 medium Green Bell Pepper
• 1 medium Celery Stalk
• 2 cloves Garlic
• 1/2 cup Chicken Broth
• 1 tbsp Creole Seasoning
• 1 tsp Worcestershire Sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the 4 6 oz fillets Catfish Fillets completely dry with paper towels. Coat all sides of the catfish fillets generously with the 2 tbsp Blackening Seasoning.
2. 2Heat the 2 tbsp Olive Oil in a large 30.48 cm non-stick skillet over medium-high heat until shimmering, about 204.4°C (200°C). Carefully place the seasoned catfish fillets in the hot skillet. Cook for 3-4 minutes per side, until the exterior is deeply browned and the fish flakes easily with a fork, reaching an internal temperature of 63°C. Remove the catfish from the skillet and set aside on a plate.
3. 3In a separate large skillet, add the about 225 g Ground Pork and cook over medium-high heat, breaking it up with a spoon, until browned, about 5-7 minutes. Drain and discard any excess fat from the skillet.
4. 4Add the 1/2 medium Onion, 1/2 medium Green Bell Pepper, and 1 medium Celery Stalk to the skillet with the ground pork. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
5. 5Add the 2 cloves Garlic (minced) and 1 tbsp Creole Seasoning to the skillet and cook, stirring constantly, until fragrant, about 1 minute.
6. 6Stir in the 4 cups Cooked Rice, 1/2 cup Chicken Broth, and 1 tbsp Worcestershire Sauce. Cook, stirring, until the rice mixture is heated through and the liquid is mostly absorbed, about 3-5 minutes.
7. 7Serve the blackened catfish fillets over the dirty rice mixture.

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