Cajun Stuffed Catfish on Creole Wild Rice
Cajun Stuffed Catfish on Creole Wild Rice

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, cajun stuffed catfish on creole wild rice. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Cajun Stuffed Catfish on Creole Wild Rice. I wanted to make a gourmet entre with catfish, instead of the regular blackened or fried catfish. I created this recipe & used crabmeat & shrimp in the stuffing & blackeye peas & spices in the wild rice dish. Следующее.

Cajun Stuffed Catfish on Creole Wild Rice is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Cajun Stuffed Catfish on Creole Wild Rice is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have cajun stuffed catfish on creole wild rice using 20 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Cajun Stuffed Catfish on Creole Wild Rice:
  1. Get 4 Catfish fillets
  2. Get 1/2 lb shrimp
  3. Take 1/2 lb crabmeat
  4. Take 1 onion
  5. Get 1 bell pepper
  6. Get 4 clove garlic
  7. Make ready 1/2 sleeve saltine crackers
  8. Take 1 stick unsalted butter
  9. Take 2 tbsp Cajun seasoning
  10. Get 1/4 tsp cayenne pepper
  11. Prepare olive oil
  12. Take salt & pepper
  13. Take 1 wild rice mix
  14. Prepare 2 cup wild rice
  15. Get water
  16. Prepare 1 can black eye peas
  17. Get 1 tbsp onion flakes
  18. Take 1 tbsp garlic flakes
  19. Take 1 tbsp cajun seasoning
  20. Get salt & pepper

In shallow dish, stir together flour, cornmeal, Creole seasoning, onion powder, garlic powder and red pepper. In another shallow dish, beat egg with fork until foamy. Explore our selection today to unlock those Cajun and Creole flavors. Our Cajun recipes for Appetizers and snacks include a lot of choices.

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

Everything from Shrimp Cocktail, seafood, crawfish, Boudin balls, meat pies and more. A pork and rice sausage link, topped with a creole sauce and Louisiana hot sauce. Made with our cajun chicken tenders, served on a bed of mixed greens and topped with tomatoes Our all america fried catfish served over a bed of rice, smothered with our crawfish étouffée and topped off with chives. As a new reader of your blog is there someway to just print. A court bouillon is a French poaching stock made from water and typical stock For Courtbouillon, since the fish is poached right on top of the creole sauce, many types will work Once the fish is poached through, carefully ladle it into a deep soup bowl, over steaming rice.

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