Fried Catfish Creole over Dirty Rice
Fried Catfish Creole over Dirty Rice
Ingredients
For the Dirty Rice
- 1 pound ground turkey sausage
- 1/2 green bell pepper, diced
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning, or to taste
- 2 cups long-grain white rice
- 4 cups chicken stock
For the Fried Catfish
- 4 catfish fillets, whole
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic herb seasoning
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning, for batter
- 3 cups vegetable oil, for frying, or as needed
For the Creole Sauce
- 4 ounces pancetta, diced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 2 shallots, diced
- 1 clove garlic, minced
- 1 teaspoon Cajun seasoning, or to taste
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, freshly grated
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Begin preparing the dirty rice. In a large pot or Dutch oven, brown the ground turkey sausage over medium-high heat, breaking it up with a spoon, until cooked through. Drain any excess fat.
⏱️ 8 min
- 2
Add the diced green bell pepper, yellow onion, and minced garlic to the pot with the sausage. Sauté for 5-7 minutes, until the vegetables are softened and fragrant.
⏱️ 7 min
- 3
Stir in 1 tablespoon of Cajun seasoning and the long-grain white rice. Cook for 1-2 minutes, stirring constantly, to lightly toast the rice.
⏱️ 2 min
- 4
Pour in the chicken stock. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed. Do not lift the lid during this time. Once cooked, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min
- 5
While the rice is cooking, prepare the catfish. Pat the catfish fillets dry with paper towels. Season generously on both sides with 2 teaspoons of Cajun seasoning and 1 teaspoon of garlic herb seasoning, rubbing it into the fish.
⏱️ 5 min
- 6
In a shallow dish, combine 2 cups of cornmeal, 1 cup of all-purpose flour, and 1 tablespoon of Cajun seasoning for the batter. Mix well.
⏱️ 3 min
- 7
Dredge each seasoned catfish fillet thoroughly in the cornmeal mixture, ensuring it's fully coated. Set aside on a plate.
⏱️ 5 min
- 8
Heat 3 cups of vegetable oil in a large cast iron skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F. Carefully place 1-2 catfish fillets in the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and crispy. Remove the fillets and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining fillets.
⏱️ 15 min•🌡️ 350
- 9
Prepare the Creole sauce. In a separate skillet, render down the diced pancetta over medium heat until crispy and its fat has been released. Remove the crispy pancetta with a slotted spoon and set aside, leaving the fat in the pan.
⏱️ 5 min
- 10
Add the diced red bell pepper, yellow bell pepper, shallots, and minced garlic to the pancetta fat in the skillet. Sauté for 5-7 minutes until the vegetables are softened.
⏱️ 7 min
- 11
Stir in 1 teaspoon of Cajun seasoning. Pour in the heavy cream and bring to a gentle simmer. Stir in the freshly grated Parmesan cheese until melted and the sauce is slightly thickened. Return the crispy pancetta to the sauce.
⏱️ 5 min
- 12
To plate, spoon a generous portion of dirty rice onto each serving plate. Top with a crispy fried catfish fillet. Ladle the creamy Creole sauce generously over the catfish and rice. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Catfish Creole over Dirty Rice
For the Dirty Rice
- 1 pound ground turkey sausage
- 1/2 green bell pepper, diced
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning, or to taste
- 2 cups long-grain white rice
- 4 cups chicken stock
For the Fried Catfish
- 4 catfish fillets, whole
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic herb seasoning
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning, for batter
- 3 cups vegetable oil, for frying, or as needed
For the Creole Sauce
- 4 ounces pancetta, diced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 2 shallots, diced
- 1 clove garlic, minced
- 1 teaspoon Cajun seasoning, or to taste
- 1/4 cup heavy cream
- 1/4 cup Parmesan cheese, freshly grated
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Begin preparing the dirty rice. In a large pot or Dutch oven, brown the ground turkey sausage over medium-high heat, breaking it up with a spoon, until cooked through. Drain any excess fat.
⏱️ 8 min - 2
Add the diced green bell pepper, yellow onion, and minced garlic to the pot with the sausage. Sauté for 5-7 minutes, until the vegetables are softened and fragrant.
⏱️ 7 min - 3
Stir in 1 tablespoon of Cajun seasoning and the long-grain white rice. Cook for 1-2 minutes, stirring constantly, to lightly toast the rice.
⏱️ 2 min - 4
Pour in the chicken stock. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and let it simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed. Do not lift the lid during this time. Once cooked, remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 25 min - 5
While the rice is cooking, prepare the catfish. Pat the catfish fillets dry with paper towels. Season generously on both sides with 2 teaspoons of Cajun seasoning and 1 teaspoon of garlic herb seasoning, rubbing it into the fish.
⏱️ 5 min - 6
In a shallow dish, combine 2 cups of cornmeal, 1 cup of all-purpose flour, and 1 tablespoon of Cajun seasoning for the batter. Mix well.
⏱️ 3 min - 7
Dredge each seasoned catfish fillet thoroughly in the cornmeal mixture, ensuring it's fully coated. Set aside on a plate.
⏱️ 5 min - 8
Heat 3 cups of vegetable oil in a large cast iron skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F. Carefully place 1-2 catfish fillets in the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and crispy. Remove the fillets and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining fillets.
⏱️ 15 min•🌡️ 350 - 9
Prepare the Creole sauce. In a separate skillet, render down the diced pancetta over medium heat until crispy and its fat has been released. Remove the crispy pancetta with a slotted spoon and set aside, leaving the fat in the pan.
⏱️ 5 min - 10
Add the diced red bell pepper, yellow bell pepper, shallots, and minced garlic to the pancetta fat in the skillet. Sauté for 5-7 minutes until the vegetables are softened.
⏱️ 7 min - 11
Stir in 1 teaspoon of Cajun seasoning. Pour in the heavy cream and bring to a gentle simmer. Stir in the freshly grated Parmesan cheese until melted and the sauce is slightly thickened. Return the crispy pancetta to the sauce.
⏱️ 5 min - 12
To plate, spoon a generous portion of dirty rice onto each serving plate. Top with a crispy fried catfish fillet. Ladle the creamy Creole sauce generously over the catfish and rice. Garnish with fresh chopped parsley.
⏱️ 5 min