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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cajun stuffed catfish on creole wild rice. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Cajun Stuffed Catfish on Creole Wild Rice is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Cajun Stuffed Catfish on Creole Wild Rice is something that I’ve loved my whole life.

This is a Cajun-inspired gourmet wild rice dish that I created. It's quick and easy, and can even be cooked unattended in a rice cooker! If it had a little more kick to it I would be five stars.

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

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

You need shrimp, catfish fillets, cream, mushrooms and more. Recipe was posted at our old cooking blog. A Deep South Courtbouillon is a roux-based fish stew, made with creole Cajun Coubion - Courtbouillon. A court bouillon is a French poaching stock made from water and Once the fish is poached through, carefully ladle it into a deep soup bowl, over steaming rice.

Instructions 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.

Places Collierville, Tennessee RestaurantCajun & Creole Restaurant Cajun Catfish Company. Part of the Whirlpool Corp. family of brands. Crab-Stuffed Catfish Fillets with Cajun Remoulade. 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.

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