Steamed Basmati Rice:
1 cup basmati rice, raw
1 1/2 cups water
1 Tablespoon butter
1-pound catfish Fillets, raw, cut into 4 equal pieces
1/4 cup melted butter
1/4 cup Cajun seasoning
2 1/2 Tablespoons all-purpose flour
1 1/2 Tablespoons butter
1/2 cup diced yellow onion
1/4 cup diced green pepper
1/3 cup diced celery
1 1/2 teaspoons minced fresh garlic
3/4 teaspoon Worcestershire sauce
2/3 cup hot clam broth or juice
3/4 cup thawed raw shrimp, peeled & deveined (71-90count)
1/2 teaspoon Cajun seasoning
1 Tablespoon chopped fresh parsley
4 Tablespoons and 1 teaspoon thinly sliced green onion, divided
Fish, Gluten, Milk, Shellfish, Soy, Wheat
- To Prepare Basmati Rice: Place water, rice and butter in a pot. Bring to a boil. Cover. Reduce heat to low, and simmer for 15 to 20 minutes or until all water is absorbed and rice is tender. Remove from heat. Allow to stand for 5 minutes. Fluff with fork before serving.
- To Prepare Blackened Catfish: Place catfish in a baking dish. Coat both sides of catfish with melted butter and Cajun seasoning. Place in refrigerator until ready to use. Heat grill, grill pan or pan. Coast with cooking spray. Place fillets on grill and sear for 3 to 5 minutes. Turn fillets over and cook for another 3 to 5 minutes or until opaque and flakes easily.
- To Prepare Shrimp Etouffee: Spread flour on a sheet pan. Toast in a preheated 350-degree F. oven until dark brown. Be careful not to burn flour. In a heavy bottomed pan, heat butter over medium heat until melted. Add yellow onion, green pepper and celery. Cook for 10 minutes or until soft. Add garlic. Cook for 2 minutes or until soft. Stir in Worcestershire sauce. Combine broth and toasted flour. Whisk to dissolve flour. Add to vegetable mixture. Reduce heat to low and simmer for 6 to 8 minutes or until slightly thickened. Add shrimp and Cajun seasoning. Cook for 4 minutes or until shrimp is pink and firm. Stir in parsley and 1 teaspoon green onion.
- To Plate Blackened Catfish with Shrimp Etouffee: Evenly divide rice among four serving plates. Place 1 serving in center of plate. Top rice with 1 fillet of fish. Ladle a quarter of the shrimp etouffee over fish. Garnish entire plate with 1 Tbsp sliced green onions. Enjoy immediately.