Blackened Catfish with Dirty Rice
Flavorful blackened catfish fillets served with a dairy-free dirty rice, a Cajun staple.
Ingredients
- 4 6oz Catfish Fillets
- 2 tbsp Blackening Seasoning
- 2 tbsp Olive Oil
- about 225 g Ground Pork
- 1/2 medium Onion
- 1/2 medium Bell Pepper
- 1 stalk Celery
- 2 cloves Garlic
- 2 cups Chicken Broth
- 1 cup Long-Grain Rice
- 1 tsp Cajun Seasoning
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Season the catfish fillets with blackening seasoning.
- 2Heat olive oil in a cast iron skillet over high heat. Sear the catfish for 3-4 minutes per side, until blackened and cooked through.
- 3In a separate skillet, brown the ground pork. Drain any excess fat.
- 4Add the onion, bell pepper, and celery to the pork and sauté until softened, about 5 minutes.
- 5Add the garlic and Cajun seasoning and cook for 1 minute more.
- 6Stir in the chicken broth and rice. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- 7Serve the blackened catfish over the dirty rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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