Sweet and Spicy Catfish over Seafood Jambalaya
Recipe courtesy of Executive Chef Cesar Torres, Docks Oyster Bar and Seafood Grill, New York City.
Cajun Spice Mix*:
2 1/2 tablespoons Spanish paprika
2 tablespoons salt
2 tablespoons granulated garlic
1 tablespoon ground black pepper
1 tablespoon granulated onion
1 tablespoon ground red pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 cup brown sugar, packed
6 U.S. Farm-Raised catfish fillets
2 tablespoons vegetable oil - divided use
8 ounces fresh chorizo sausage
1 cup finely chopped onion
1/2 cup yellow bell pepper
1/2 cup celery
1 1/2 teaspoons garlic
1 quart chicken stock/broth (canned or homemade)
1 1/2 cups long grain white rice, uncooked
1 cup tomatoes, peeled, seeded and chopped
2 small bay leaves
1 teaspoon thyme
3 ounces shrimp, peeled
3 ounces calamari, sliced
6 ounces sea scallops
12 fresh clams
1 tablespoon green onions
1 tablespoon chopped fresh flat-leaf parsley
- For Cajun Spice Mix: Combine all ingredients (makes about 3/4 cup); reserve 1 tablespoon of the Cajun Spice Mix and combine the remainder with brown sugar; rub catfish with the seasoning. Cover and refrigerate at least 30 minutes.
- In a heavy pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Crumble the sausage into the pot; cook, stirring, until browned.
- Add onion, bell pepper, celery, garlic, and reserved Cajun Spice Mix. Cook until vegetables are softened, about 3 minutes.
- Add stock, rice, tomatoes, bay leaves, and thyme. Bring to a boil; reduce heat to medium-low; simmer, covered, until rice is almost softened, about 10 minutes.
- Meanwhile, in a skillet, heat remaining 1 tablespoon vegetable oil; sear the catfish, skin side down, until browned, about 3 minutes. Turn; reduce heat to low, cover and cook until just cooked through, about 4 minutes.
- Add shrimp, calamari, scallops, mussels and clams to the rice mixture. Cook until mussels and clams open, 3 to 5 minutes. Discard bay leaves and any mussels or clams that do not open. Stir in green onions and parsley.
- To Serve: Spoon jambalaya onto serving plates. Top each serving with a catfish fillet.
Makes 4 servings.
*Or substitute 3/4 cup of a prepared Cajun spice blend.
Recipe and photograph provided courtesy of The Catfish Institute.