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rty Rice with Cajun Crawfish Cream Sauce Recipe

rty Rice with Cajun Crawfish Cream Sauce Recipe
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5.2 from 25 reviews

Enjoy a taste of the South with this delicious recipe for Fried Catfish Over Dirty Rice with Cajun Crawfish Cream Sauce. Crispy fried catfish fillets are served atop flavorful dirty rice and smothered in a rich and creamy Cajun crawfish sauce.

Ingredients

For the Fried Catfish:

  • 4 catfish fillets
  • 1 cup buttermilk
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 tsp Cajun seasoning
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • Vegetable oil (for frying)

For the Dirty Rice:

  • 1 cup long-grain rice
  • ½ lb ground sausage
  • ½ cup chicken livers, finely chopped (optional, for classic flavor)
  • ½ cup onion, diced
  • ½ cup celery, diced
  • ½ cup green bell pepper, diced
  • 2 garlic cloves, minced
  • 2 cups chicken broth
  • 1 tsp Cajun seasoning
  • ½ tsp thyme
  • 2 green onions, sliced
  • Salt and pepper, to taste

For the Cajun Crawfish Cream Sauce:

  • 2 tbsp butter
  • ½ cup onion, finely diced
  • ¼ cup green bell pepper, finely diced
  • 2 garlic cloves, minced
  • ½ lb crawfish tails (or chopped shrimp)
  • 1 cup heavy cream
  • ½ cup diced tomatoes (drained if canned)
  • 1 tsp Cajun seasoning
  • Salt and black pepper, to taste
  • ¼ cup fresh parsley, chopped

Instructions

  1. Make the Dirty Rice: In a large skillet, brown the sausage (and chicken livers, if using) over medium heat. Add onion, celery, and bell pepper; cook until veggies are softened. Stir in garlic, then add rice and cook for a couple of minutes, letting the rice get coated in all those flavors. Pour in the chicken broth, Cajun seasoning, thyme, salt, and pepper. Stir well. Bring to a boil, then reduce heat, cover, and simmer for about 18–20 minutes, until the rice is tender and the liquid is absorbed. Fluff with a fork and stir in green onions.
  2. Fry the Catfish: Pour buttermilk over the catfish fillets and let them soak for 15 minutes. In a shallow bowl, combine cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper. Press each fillet into the breading mix until well coated. Heat oil in a deep skillet to 350°F (175°C). Fry each catfish fillet for 3–4 minutes per side, or until golden and crispy. Remove and drain on paper towels.
  3. Make the Cajun Crawfish Cream Sauce: In a saucepan, melt butter over medium heat. Add onion and bell pepper, sauté until soft. Stir in garlic and cook for another minute. Add crawfish tails, tomatoes, and Cajun seasoning. Let cook for 2–3 minutes. Pour in the heavy cream and simmer gently until the sauce thickens (about 3–5 minutes). Season with salt and pepper, then stir in parsley.
  4. Put it All Together: Scoop some dirty rice onto each plate. Top with a crispy catfish fillet. Drizzle plenty of the creamy Cajun crawfish sauce over the top. Finish with extra parsley or green onions if you like. Serve right away and dig in!

Nutrition

Find it online: https://bitezly.com/rice-with-cajun-crawfish-cream-sauce-recipe/