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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cajun stuffed catfish on creole wild rice. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Cajun Stuffed Catfish on Creole Wild Rice is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Cajun Stuffed Catfish on Creole Wild Rice is something that I’ve loved my whole life.

Cook My Crowd Pleasing Shrimp Fried Rice With Me! There's no better fish to showcase the spices and flavors of Louisiana's Cajun country than catfish. Brush both sides of fillets with lemon juice, and sprinkle with Cajun Seasoning.

To begin with this recipe, we must first prepare a few ingredients. You can cook cajun stuffed catfish on creole wild rice using 20 ingredients and 10 steps. Here is how you can achieve it.

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

As a new reader of your blog is there someway to just print. Explore our selection today to unlock those Cajun and Creole flavors. 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.

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.

A court bouillon is a French poaching stock made from water and typical stock For Courtbouillon, since the fish is poached right on top of the creole sauce, many types will work Once the fish is poached through, carefully ladle it into a deep soup bowl, over steaming rice. Cajun Recipes Fish Recipes Seafood Recipes Cajun And Creole Recipes Shrimp And Rice Recipes Recipies Cajun Dishes Shrimp Shrimp Etouffee Recipe : A cajun and creole dish of shrimp in a tasty roux gravy. The Cajun technique of blackening food in a super-hot cast-iron pan requires assertive seasoning that can sometimes overdo it on the salt. Ours has only a touch; instead, an aggressively aromatic (but not too hot) blackening rub flavours the catfish fillets. Serve with cooling Creole Sauce (see below).

So that’s going to wrap it up with this exceptional food cajun stuffed catfish on creole wild rice recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!