Cajun Catfish With Fried Rice

• 1 Tbsp. and 1 tsp. Cajun blackened seasoning
• 1 Tbsp. flour
• 1 Tbsp. cornmeal
• 1 1/4 lb. catfish nuggets
• 4 slices bacon, diced (optional)
• 1/2 c. onion
• 1/4 lb. mushrooms, sliced (optional)
• 1 c. corn kernels
• 1 (15.5 oz.) can red kidney beans, rinsed and drained
• 2 c. cooked white rice
• 1/2 c. chicken stock
• 2 Tbsp. cooking oil

1. Rub catfish with the 1 tablespoon blackened seasoning (I use a lot more), then coat with cornmeal and flour. Set aside.
2. Cook bacon, if desired, and set aside (I leave it out!). Saut mushrooms and onions.
3. Add corn and beans to saut; cook 1 minute. Add rice and stir-fry 1 minute. Stir in chicken broth and the rest of blackened seasoning.
4. Reduce heat and cook 10 minutes. Stir to prevent sticking.

cajun, flour, cornmeal, catfish nuggets, bacon, onion, mushrooms, corn kernels, red kidney beans, white rice, chicken stock, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54657 (may not work)