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.
  2. Remove from pan & put in bowl.
  3. In a touch of oil & butter cook cleaned chopped shrimp until they turn color & then add the crabmeat & cook for 1 minute.
  4. Remove & put in the bowl with veggies & let sit until cooled.
  5. Melt a stick of butter & let cool.
  6. 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.
  7. The stuffing is done.
  8. 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.
  9. Crush a few saltine crackers finely and add cajun seasoning & small pinch of cayenne pepper & mix & sprinkle on the top of the rolled fillets.
  10. 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.
  11. Rinse rice 3 times & add into a pot with all the ingredients expect the beans with the amount of water on rice cooking directions.
  12. Bring to a boil & stir & reduce flame to low.
  13. When half way cooked add the black eyed peas & stir & let finish cooking.
  14. Plate bed of rice & serve with a stuffed catfish on top.

shrimp, crabmeat, onion, bell pepper, clove garlic, crackers, butter, cajun seasoning, cayenne pepper, rice, wild rice, black eye peas, onion, garlic, cajun seasoning

Taken from cookpad.com/us/recipes/360050-cajun-stuffed-catfish-on-creole-wild-rice (may not work)

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