Instructions
1. Make the Dirty Rice
- In a large skillet over medium heat, brown the ground sausage and, if using, the finely chopped chicken livers. Stir frequently and break the sausage into crumbles. Cook until no pink remains.
- Add the diced onion, celery, and bell pepper to the pan. Continue to cook for about 5–7 minutes, until the vegetables are soft and fragrant.
- Stir in the minced garlic and sauté for another 30 seconds to 1 minute.
- Add the uncooked rice, stirring to coat it in the flavorful mixture. Cook for 1–2 minutes to lightly toast the rice.
- Pour in the chicken broth and season with Cajun seasoning, thyme, and salt and pepper to taste. Mix thoroughly to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18–20 minutes, or until the rice is tender and all the liquid is absorbed.
- Once done, fluff the rice gently with a fork and stir in the sliced green onions. Cover loosely and keep warm until serving.
2. Fry the Catfish
- Pour the buttermilk over the catfish fillets in a shallow dish. Let them soak for at least 15 minutes. This tenderizes the fish and helps the breading adhere well.
- In another shallow dish, combine the cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper. Stir well to distribute the seasonings evenly.
- Remove the catfish from the buttermilk and press each fillet firmly into the dry breading mixture, coating both sides thoroughly. Shake off excess and place on a plate to rest briefly.
- Heat about 1 inch of vegetable oil in a deep skillet or cast iron pan to 350°F (175°C). Carefully lower the coated fillets into the hot oil.
- Fry the fish for 3–4 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan to maintain oil temperature.
- Transfer the fried catfish to a plate lined with paper towels to drain off any excess oil. Keep warm while you prepare the sauce.
3. Make the Cajun Crawfish Cream Sauce
See more on the next page
Advertisement
