Recipe: Yummy Cajun Stuffed Catfish on Creole Wild Rice

Cajun Stuffed Catfish on Creole Wild Rice. Bring to a boil & stir & reduce flame to low. When half way cooked add the black eyed peas & stir & let finish cooking. Plate bed of rice & serve with a stuffed catfish on top.

Lightly season shrimp and fish with salt, pepper, Old Bay and Creole or Cajun seasoning; set aside. Add shrimp to skillet and stir fry just until lightly pink, slightly undercooked. In a large skillet, melt butter over medium heat. You can cook Cajun Stuffed Catfish on Creole Wild Rice using 20 ingredients and 10 steps. Here is how you cook that.

Ingredients of Cajun Stuffed Catfish on Creole Wild Rice

1. It's of Catfish fillets.
2. It's of shrimp.
3. It's of crabmeat.
4. You need of onion.
5. Prepare of bell pepper.
6. It's of garlic.
7. You need of sleeve saltine crackers.
8. Prepare of unsalted butter.
9. Prepare of Cajun seasoning.
10. It's of cayenne pepper.
11. It's of olive oil.
12. It's of salt & pepper.
13. It's of wild rice mix.
14. It's of wild rice.
15. Prepare of water.
16. Prepare of black eye peas.
17. It's of onion flakes.
18. You need of garlic flakes.
19. It's of cajun seasoning.
20. Prepare of salt & pepper.

Sauté onion and celery until tender. Add parsley and green onions and remove from heat. Spoon Creole sauce generously over fish and shrimp until well covered. To serve, place warm rice in center of each serving plate and top with baked Catfish.

Cajun Stuffed Catfish on Creole Wild Rice step by step

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..

In a small bowl, combine the first seven ingredients; brush over both sides of fish. Catfish fillets, dredged in blackening seasonings and cooked in a hot cast iron skillet, served over Cajun Rice Pilaf and finished with an etouffee sauce with crawfish. Blackened Catfish with Crawfish Etouffee Southerners have been blackening foods since Paul Prudhomme came up with this method many years ago. Spice up your dinner table with classic Cajun and Creole recipes like gumbo, étouffée, jambalaya, and more. We even have Cajun and Creole recipes straight from culinary legend Leah Chase herself.