Best Cajun Catfish And Rice Recipes

Cajun Catfish and Rice image

Provided by lazyme

Categories Catfish

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons canola oil
1 cup chopped onion
1 red bell pepper, cored, seeded, and chopped
3 celery ribs, sliced
3 garlic cloves, minced
1 cup long-grain white rice
2 cups reduced-sodium chicken broth or 2 cups water
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce (to taste)
1 lb catfish fillet

Steps:

In a large skillet, preferably cast-iron, heat the oil over medium-high heat.
Add the onion, bell peppers, celery and garlic and cook, stirring occasionally, until fragrant and beginning to soften, 3 to 5 minutes.
Add the rice and cook, stirring, until evenly coated with oil, 2 to 3 minutes.
Stir in the broth, Worcestershire sauce and Tabasco, bring to a boil, cover and cook over low heat for 5 minutes.
Meanwhile, rinse the catfish and pat dry.
With a sharp knife, trim the white or grayish fat from the skin side and edges of each fillet.
Cut the catfish into 1-inch strips.
Lay the catfish strips over the rice, cover and continue cooking until the rice is tender to the bite and the catfish is opaque through, 15 to 20 minutes longer.

Nutrition Facts : Calories 452.4, Fat 18.4, SaturatedFat 2.6, Cholesterol 62.3, Sodium 225.6, Carbohydrate 46.4, Fiber 2.4, Sugar 4.2, Protein 24.1

Cajun Catfish and Rice image

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Fish

Number Of Ingredients 10

3 tablespoon(s) canola oil
1 cup(s) chopped onion
1 - red bell pepper, cored, seeded, chopped
3 - celery stalks, sliced
3 - garlic clovves, minced or pressed
1 cup(s) long grain white rice
2 cup(s) reduced salt chicken broth
1 tablespoon(s) worcestershire sauce
1 teaspoon(s) tabasco sauce, or to taste
1 pound(s) catfish fillets

Steps:

In a large skillet, preferably cast-iron, heat the oil over medium-high heat. Add the onion, bell peppers, celery and garlic and cook, stirring occasionally, until fragrant and beginning to soften, 3 to 5 minutes.
Add the rice and cook, stirring, until evenly coated with oil, 2 to 3 minutes. Stir in the broth, Worcestershire sauce and Tabasco, bring to a boil, cover and cook over low heat for 5 minutes.
Meanwhile, rinse the catfish and pat dry. With a sharp knife, trim the white or grayish fat from the skin side and edges of each fillet. Cut the catfish into 1-inch strips.
Lay the catfish strips over the rice, cover and continue cooking until the rice is tender to the bite and the catfish is opaque through, 15 to 20 minutes longer.