Blackened catfish and spicy rice –Y’all, let me tell you about this delicious Louisiana blackened catfish that’s gonna have your taste buds dancing! This dish is all about flavor, so grab your apron and let’s dive right in!
Louisiana Blackened Catfish
This ain’t just any catfish; it’s blackened to perfection and served alongside a mouthwatering Cajun succotash known as maque. Trust me, once you try it, you’ll be coming back for seconds!
Ingredients
Here’s what you need to whip up this scrumptious dish:
- 4 catfish fillets
- 2 tablespoons blackening seasoning
- 2 tablespoons butter
- 1 cup corn kernels (fresh or frozen)
- 1 cup cooked lima beans
- 1 red bell pepper, diced
- 1 small onion, diced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Alright, let’s get cookin’! Follow these steps, and you’re on your way to a feast:
- Start off by seasoning your catfish fillets on both sides with that blackening seasoning. Don’t be shy – give it a good coat!
- In a large skillet, melt the butter over medium-high heat. You want that skillet nice and hot for that perfect blackened crust.
- Once the skillet is sizzling, add the catfish fillets. Cook for about 4-5 minutes on each side or until the fish is cooked through and has a beautiful blackened crust.
- While the catfish is cookin’, let’s make that Cajun succotash. In another skillet, toss in the diced onion and bell pepper. Sauté until the veggies are soft.
- Add the corn and lima beans to the skillet, sprinkle in the garlic powder, and season with salt and pepper. Mix it all up and let it cook for another 5 minutes until everything is heated through.
- Once your catfish is ready, plate up those fillets with a generous scoop of the cajun succotash on the side.
- Garnish with fresh parsley — it makes the dish pop with color and flavor!
And there you have it, a plate full of Louisiana goodness! Serve this up at your next gathering, and I guarantee it’ll be a hit. Enjoy, and don’t forget to lick your fingers clean!