ROUND 2 RECIPE: CAJUN DIRTY RICE

Round 2 Recipe: Cajun Dirty Rice image

Provided by Sandra Lee

Time 9m

Yield 2 servings

Number Of Ingredients 20

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Ingredients

2 tablespoons canola oil
1/2 teaspoon crushed red pepper flakes
3 cups cooked leftover white rice, from Blackened Catfish with Trinity of Sauteed Vegetables
1 leftover Blackened Catfish fillet, flaked with a fork, from Blackened Catfish with Trinity of Sauteed Vegetables, recipe follows
1 cup leftover Trinity Sauteed Vegetables from Blackened Catfish with Trinity of Sauteed Vegetables, recipe follows
1 teaspoon Cajun seasoning
1 (15-ounce) can red kidney beans, drained and rinsed
Salt and freshly ground black pepper, optional
3 cups conventional white rice
1/4 cup canola oil, divided
3 stalks celery, diced
1 medium green bell pepper
1 medium yellow onion, diced
1 teaspoon freshly chopped garlic
Salt and fresh ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons lemon juice
2 tablespoons freshly chopped parsley leaves
5 catfish fillets, about 1 1/4 pounds
2 tablespoons Cajun seasoning

Steps:

Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the red pepper flakes, and let it infuse in the oil for 15 to 20 seconds. Add the leftover white rice, flaked catfish fillet, sauteed vegetables, Cajun seasoning, and the kidney beans. Stir to combine and cook until the mixture is heated through, about 3 minutes. Taste and season with salt and pepper, if desired.
Transfer to a serving platter and serve.
In a large pot, bring 5 1/4 cups of water to a boil over medium heat. Add the rice, turn the heat down to low and simmer until rice has absorbed all the water and is light and fluffy, about 15 to 20 minutes. Reserve 3 cups of cooked rice for round 2 recipe: Cajun Dirty Rice. Transfer the rice to a serving bowl and set aside.
In a large skillet over medium-high heat, add 2 tablespoons of canola oil. Add the celery, green pepper, onion, garlic, and season with salt, pepper and cayenne pepper. Saute until slightly tender about 5 minutes. Add the fresh lemon juice and chopped parsley and cook for another minute. Reserve 1 cup of the sauteed vegetables for round 2 recipe: Cajun Dirty Rice. Transfer the vegetables to a serving bowl and set aside.
While the vegetables are sauteing, heat a cast iron skillet or griddle over high heat. Brush the catfish with the remaining canola oil and then sprinkle both sides with Cajun seasoning. Place the catfish onto into the hot pan and cook, about 2 to 3 minutes on each side.
Arrange the catfish on a serving platter and serve with rice and sauteed vegetables.