Cajun Stuffed Catfish on Creole Wild Rice
Cajun Stuffed Catfish on Creole Wild Rice

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, cajun stuffed catfish on creole wild rice. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cajun Stuffed Catfish on Creole Wild Rice is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Cajun Stuffed Catfish on Creole Wild Rice is something which I’ve loved my entire life.

Great recipe for Cajun Stuffed Catfish on Creole Wild Rice. I wanted to make a gourmet entre with catfish, instead of the regular blackened or fried catfish. I created this recipe & used crabmeat & shrimp in the stuffing & blackeye peas & spices in the wild rice dish. Следующее.

To get started with this particular recipe, we must prepare a few components. You can cook cajun stuffed catfish on creole wild rice using 20 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Cajun Stuffed Catfish on Creole Wild Rice:
  1. Take 4 Catfish fillets
  2. Get 1/2 lb shrimp
  3. Make ready 1/2 lb crabmeat
  4. Make ready 1 onion
  5. Prepare 1 bell pepper
  6. Get 4 clove garlic
  7. Take 1/2 sleeve saltine crackers
  8. Make ready 1 stick unsalted butter
  9. Make ready 2 tbsp Cajun seasoning
  10. Prepare 1/4 tsp cayenne pepper
  11. Get olive oil
  12. Make ready salt & pepper
  13. Prepare 1 wild rice mix
  14. Get 2 cup wild rice
  15. Prepare water
  16. Prepare 1 can black eye peas
  17. Get 1 tbsp onion flakes
  18. Take 1 tbsp garlic flakes
  19. Take 1 tbsp cajun seasoning
  20. Get salt & pepper

A pork and rice sausage link, topped with a creole sauce and Louisiana hot sauce. Made with our cajun chicken tenders, served on a bed of mixed greens and topped with tomatoes Our all america fried catfish served over a bed of rice, smothered with our crawfish étouffée and topped off with chives. Crispy Cajun Catfish with Dirty Rice & Spicy RemouladeBlue Apron. Remove catfish from bowl, discarding buttermilk mixture.

Steps to make Cajun Stuffed Catfish on Creole Wild Rice:
  1. Dice onion, pepper & garlic very small & cook in saute pan with a little olive oil & pinch of salt until soft. Remove from pan & put in bowl.
  2. In a touch of oil & butter cook cleaned chopped shrimp until they turn color & then add the crabmeat & cook for 1 minute. Remove & put in the bowl with veggies & let sit until cooled.
  3. Melt a stick of butter & let cool.
  4. Roughly crush the saltine crackers & add to the bowl with the old bay seasoning, cayenne pepper, salt & pepper & gently fold into the mixture & add the melted butter & gently mix. The stuffing is done.
  5. Season both sides of the catfish with salt & pepper & stuff a healthy amount of the stuffing into the inside part of the fillet & wrap the fish around it overlapping slightly on the bottom.
  6. Crush a few saltine crackers finely and add cajun seasoning & small pinch of cayenne pepper & mix & sprinkle on the top of the rolled fillets.
  7. Heavily grease a pan with butter & add stuffed catfish with folded side down & cook in 350° oven until done (approximately 20 minutes) & put under broiler for a minute to brown slightly if needed.
  8. Rinse rice 3 times & add into a pot with all the ingredients expect the beans with the amount of water on rice cooking directions. Bring to a boil & stir & reduce flame to low.
  9. When half way cooked add the black eyed peas & stir & let finish cooking.
  10. Plate bed of rice & serve with a stuffed catfish on top.

Dredge in potato chip mixture, ensuring both sides are fully covered. In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. In another shallow dish, beat egg with fork until foamy. My Cajun recipe for Catfish Courtbouillon uses a pungent seafood stock (I make mine from dried shrimp) and the addition of a couple of spoonfuls of dark roux. Catfish fillets swim in a rich and spicy sauce in this classic Cajun recipe for Catfish Courtbouillon.

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