Blackened Catfish & Shrimp Over Dirty Rice With A Creamy Creole Sauce
Blackened Catfish & Shrimp Over Dirty Rice With A Creamy Creole Sauce
Ingredients
For the Dirty Rice
- 1 pound ground beef, or ground sausage
- 1 package Brass Cuisine Dirty Rice Mix
- 2 1/2 cups water
For the Blackened Catfish and Shrimp
- 4 catfish fillets, about 6 ounces each, patted dry
- 2 teaspoons Brass Cuisine Seafood Seasoning, or to taste
- 1 teaspoon lemon pepper seasoning, or to taste
- 1/4 cup lemon EVOO, or other high-heat cooking oil
- 1 lemon, cut into wedges
- 1 pound large shrimp, peeled, deveined, tails on or off
For the Creamy Creole Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons Brass Cuisine Southern Chicken Fry, or all-purpose flour
- 1/2 cup cooking liquid, from seafood pan
- 1/2 teaspoon Knorr Caldo de Camarón, shrimp bouillon powder, or to taste
- 1 cup heavy whipping cream
- 2 ounces garlic & herb cream cheese, cut into small pieces
- 1/2 teaspoon salt free Creole seasoning, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Add ground meat to a large pan or Dutch oven over medium-high heat. Brown the ground meat, breaking it up with a spatula until it is fully cooked, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 2
Pour the Brass Cuisine Dirty Rice Mix into the pan with the browned meat. Add 2 1/2 cups of water.
⏱️ 2 min
- 3
Stir the mixture of meat, rice mix, and water to combine thoroughly. Bring to a boil, then reduce heat to low, cover the pan with a lid, and allow the dirty rice to cook until the liquid is absorbed and the rice is tender, about 20-25 minutes.
⏱️ 25 min
- 4
While the dirty rice is cooking, prepare the catfish. Pat the catfish fillets dry with a paper towel. Generously sprinkle Brass Cuisine Seafood Seasoning and lemon pepper seasoning over both sides of each catfish fillet.
⏱️ 5 min
- 5
Pour 1/4 cup of lemon EVOO into a large skillet and heat it over medium-high heat until shimmering. Carefully place the seasoned catfish fillets into the pan (you may need to do this in batches). Add one lemon wedge to the pan alongside the frying fish.
⏱️ 2 min
- 6
Cook the catfish for 3-5 minutes per side, or until it is golden brown and cooked through. Remove the cooked catfish from the pan and set it aside on a plate.
⏱️ 8 min
- 7
Add the seasoned shrimp to the same skillet, utilizing the remaining oil and seasonings. Cook the shrimp for 2-3 minutes, stirring occasionally, until they turn pink/orange and curl. Remove the cooked shrimp from the pan and set it aside with the catfish.
⏱️ 3 min
- 8
To the pan used for cooking the seafood (with leftover drippings and oil), add 2 tablespoons of unsalted butter. Once melted, sprinkle 2 tablespoons of Brass Cuisine Southern Chicken Fry (or all-purpose flour) into the pan. Whisk the butter and flour together with the pan drippings to create a roux, cooking for 1-2 minutes until lightly golden.
⏱️ 3 min
- 9
Carefully pour 1/2 cup of the reserved cooking liquid from the pan into the roux, whisking constantly to prevent lumps. Sprinkle 1/2 teaspoon of Knorr Caldo de Camarón (shrimp bouillon powder) into the mixture.
⏱️ 2 min
- 10
Pour 1 cup of heavy whipping cream into the pan. Add the 2 ounces of garlic & herb cream cheese pieces to the sauce. Sprinkle 1/2 teaspoon of salt free Creole seasoning into the sauce.
⏱️ 2 min
- 11
Stir the sauce continuously over medium heat and bring it to a gentle simmer, allowing it to thicken to a creamy consistency, about 3-5 minutes. Taste and adjust seasonings if needed.
⏱️ 5 min
- 12
To assemble, spoon a generous portion of the cooked dirty rice onto each serving plate. Place the blackened catfish fillets on top of the dirty rice. Arrange the cooked shrimp around the catfish and dirty rice.
⏱️ 3 min
- 13
Garnish the plate with the grilled lemon wedge (from the pan) and fresh parsley, if using. Spoon the warm creamy Creole sauce generously over the catfish, shrimp, and dirty rice. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Blackened Catfish & Shrimp Over Dirty Rice With A Creamy Creole Sauce
For the Dirty Rice
- 1 pound ground beef, or ground sausage
- 1 package Brass Cuisine Dirty Rice Mix
- 2 1/2 cups water
For the Blackened Catfish and Shrimp
- 4 catfish fillets, about 6 ounces each, patted dry
- 2 teaspoons Brass Cuisine Seafood Seasoning, or to taste
- 1 teaspoon lemon pepper seasoning, or to taste
- 1/4 cup lemon EVOO, or other high-heat cooking oil
- 1 lemon, cut into wedges
- 1 pound large shrimp, peeled, deveined, tails on or off
For the Creamy Creole Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons Brass Cuisine Southern Chicken Fry, or all-purpose flour
- 1/2 cup cooking liquid, from seafood pan
- 1/2 teaspoon Knorr Caldo de Camarón, shrimp bouillon powder, or to taste
- 1 cup heavy whipping cream
- 2 ounces garlic & herb cream cheese, cut into small pieces
- 1/2 teaspoon salt free Creole seasoning, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped, optional
Instructions
- 1
Add ground meat to a large pan or Dutch oven over medium-high heat. Brown the ground meat, breaking it up with a spatula until it is fully cooked, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 2
Pour the Brass Cuisine Dirty Rice Mix into the pan with the browned meat. Add 2 1/2 cups of water.
⏱️ 2 min - 3
Stir the mixture of meat, rice mix, and water to combine thoroughly. Bring to a boil, then reduce heat to low, cover the pan with a lid, and allow the dirty rice to cook until the liquid is absorbed and the rice is tender, about 20-25 minutes.
⏱️ 25 min - 4
While the dirty rice is cooking, prepare the catfish. Pat the catfish fillets dry with a paper towel. Generously sprinkle Brass Cuisine Seafood Seasoning and lemon pepper seasoning over both sides of each catfish fillet.
⏱️ 5 min - 5
Pour 1/4 cup of lemon EVOO into a large skillet and heat it over medium-high heat until shimmering. Carefully place the seasoned catfish fillets into the pan (you may need to do this in batches). Add one lemon wedge to the pan alongside the frying fish.
⏱️ 2 min - 6
Cook the catfish for 3-5 minutes per side, or until it is golden brown and cooked through. Remove the cooked catfish from the pan and set it aside on a plate.
⏱️ 8 min - 7
Add the seasoned shrimp to the same skillet, utilizing the remaining oil and seasonings. Cook the shrimp for 2-3 minutes, stirring occasionally, until they turn pink/orange and curl. Remove the cooked shrimp from the pan and set it aside with the catfish.
⏱️ 3 min - 8
To the pan used for cooking the seafood (with leftover drippings and oil), add 2 tablespoons of unsalted butter. Once melted, sprinkle 2 tablespoons of Brass Cuisine Southern Chicken Fry (or all-purpose flour) into the pan. Whisk the butter and flour together with the pan drippings to create a roux, cooking for 1-2 minutes until lightly golden.
⏱️ 3 min - 9
Carefully pour 1/2 cup of the reserved cooking liquid from the pan into the roux, whisking constantly to prevent lumps. Sprinkle 1/2 teaspoon of Knorr Caldo de Camarón (shrimp bouillon powder) into the mixture.
⏱️ 2 min - 10
Pour 1 cup of heavy whipping cream into the pan. Add the 2 ounces of garlic & herb cream cheese pieces to the sauce. Sprinkle 1/2 teaspoon of salt free Creole seasoning into the sauce.
⏱️ 2 min - 11
Stir the sauce continuously over medium heat and bring it to a gentle simmer, allowing it to thicken to a creamy consistency, about 3-5 minutes. Taste and adjust seasonings if needed.
⏱️ 5 min - 12
To assemble, spoon a generous portion of the cooked dirty rice onto each serving plate. Place the blackened catfish fillets on top of the dirty rice. Arrange the cooked shrimp around the catfish and dirty rice.
⏱️ 3 min - 13
Garnish the plate with the grilled lemon wedge (from the pan) and fresh parsley, if using. Spoon the warm creamy Creole sauce generously over the catfish, shrimp, and dirty rice. Serve immediately.
⏱️ 2 min