Blackened catfish and jumbalaya stuffed peppers
Ingredients
Blackened catfish:
- 1 tablespoon (15 milliliters) onion powder.
- 1 tablespoon (15 milliliters) garlic powder
- 1 tablespoon (15 milliliters) dried oregano
- 1 tablespoon (15 milliliters) dried basil
- 1/2 tablespoon (8 milliliters) fried thyme
- 1 tablespoon (15 milliliters) black pepper
- 2 teaspoon (10 milliliters) cayenne pepper
- 3 tablespoons (45 milliliters) paprika
- 1 tablespoon (15 milliliters) salt
- 3 catfish fillets (150 grams each)
- 1/2 cup (120 milliliters) melted butter
Blackened catfish and jambalaya peppers:
- 6 whole green or red bell peppers
- 3 tablespoons (45 milliliters) olive oil
- 1 white onion, diced
- 1 red bell pepper, seeded and diced
- 2 cloves garlic, minced
- 1 tablespoon (15 milliliters) Creole rub
- 2 chorizo sausages (can be replaced with other pork sausages)
- 1 cup (240 milliliters) chicken or vegetable broth
- 3 cups (720 milliliters) pre-cooked long grain rice
- 240 grams tomato sauce
- 3 blackened catfish fillets, flaked
Directions
Blackened catfish:
- Mix all ingredients except the fish and butter together in a bowl. This is called a Creole rub.
- Coat both sides of fish with melted butter.
- Season each piece of fish with two teaspoons (ten milliliters) of Creole rub.
- Heat large cast iron pan over high heat, and cook fish for two to three minutes on each side.
- As it is cooking, drizzle two tablespoons of melted butter over the fish.
- Once cooked, the fish should flake easily.
Blackened catfish and jambalaya stuffed peppers:
- Preheat oven to 325F (165C).
- Pre-cook long-grain rice according to package instructions, and cool.
- Remove top part of peppers, and blanch in a pot of boiling water for three minutes.
- Remove peppers from water and place in ice water to cool.
- Drain peppers and place upside down on a paper towel to dry.
- Heat oil in large skillet over medium-high heat.
- Add onion and diced red pepper and cook for two to three minutes.
- Add garlic and Creole rub and cook for one minute.
- Add sausages, which you have removed from the casing and broken into small pieces. Cook for five minutes.
- Stir in the pre-cooked rice and cook for one minute.
- Add broth and tomatoes and bring to a boil.
- Reduce until all the liquid is gone and you are left with a lightly saucy rice mixture.
- Add the flaked blackened catfish and mix.
- Stuff the blanched peppers with the catfish jambalaya, and place on baking tray with parchment paper.
- Cook stuffed peppers in preheated oven for 15-20 minutes.
- The outside of the pepper should have started to darken, and the center should be hot.
- Serve immediately.