Cooking with Anna Kotova

Dirty Rice Stuffed Catfish

tuffed Catfish with Dirty Rice If you have a husband who has lived most of his life in Natchez, you have to love and serve catfish. Try this delightful recipe.

Ingredients: 

  • 4 catfish fillets (about 6 oz each)
  • 1 cup cooked dirty rice (or Cajun rice mix)
  • 1/4 lb ground pork or chicken livers
  • 1/2 cup diced bell pepper
  • 1/4 cup diced celery
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons butter
  • 1/4 cup chicken broth
  • Salt and pepper to taste
  • Hot sauce for serving

 

Instructions:

Step 1: Heat a skillet over medium high heat and add a tablespoon of butter. Toss in the ground pork or chicken livers and cook until browned, breaking it up as you go. This takes about 5 minutes. Add the bell pepper, celery, onion, and garlic. Cook until the veggies soften, maybe another 4 minutes. The kitchen smells like Louisiana right now and it’s amazing. 

Step 2: Stir in your cooked dirty rice, Cajun seasoning, smoked paprika, and chicken broth. Mix everything together really well and let it cook for another 2 to 3 minutes so the flavors meld. Taste it and adjust seasoning. If you like heat, this is when you add a few dashes of hot sauce directly into the rice mixture. Remove from heat and let it cool slightly. The mixture should be moist but not wet. 

Step 3: Season your catfish fillets on both sides with a little salt, pepper, and a pinch of Cajun seasoning. Lay them flat and spoon about 1/3 cup of the dirty rice mixture down the center of each one. Roll them up tightly. These are hearty so they hold together pretty well even without toothpicks, but use them if you want. Place seam side down in a buttered baking dish. 

Step 4: Dot the tops with the remaining butter and bake at 375°F for 22 to 25 minutes. The fish should be flaky and cooked through, and the rice stuffing should be hot. If the tops look pale, turn on the broiler for the last minute or two. Keep an eye on it though because broilers are ruthless. Let them rest for a few minutes before plating. 

Step 5: Serve these with extra hot sauce on the side and maybe some collard greens or cornbread.

Anna Kotova has been cooking and baking European and American dishes for more than 40 years.

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