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    You are in: Home / Recipes / Cajun Catfish and Rice Recipe
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    Cajun Catfish and Rice

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    lazyme's Note:

    I found this at Simply Seafood. Sounds easy. You can also substitute shrimp, halibut, or salmon.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large skillet, preferably cast-iron, heat the oil over medium-high heat.
    2. 2
      Add the onion, bell peppers, celery and garlic and cook, stirring occasionally, until fragrant and beginning to soften, 3 to 5 minutes.
    3. 3
      Add the rice and cook, stirring, until evenly coated with oil, 2 to 3 minutes.
    4. 4
      Stir in the broth, Worcestershire sauce and Tabasco, bring to a boil, cover and cook over low heat for 5 minutes.
    5. 5
      Meanwhile, rinse the catfish and pat dry.
    6. 6
      With a sharp knife, trim the white or grayish fat from the skin side and edges of each fillet.
    7. 7
      Cut the catfish into 1-inch strips.
    8. 8
      Lay the catfish strips over the rice, cover and continue cooking until the rice is tender to the bite and the catfish is opaque through, 15 to 20 minutes longer.

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    Ratings & Reviews:

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    Nutritional Facts for Cajun Catfish and Rice

    Serving Size: 1 (265 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 452.4
     
    Calories from Fat 166
    36%
    Total Fat 18.4 g
    28%
    Saturated Fat 2.6 g
    13%
    Cholesterol 62.2 mg
    20%
    Sodium 225.5 mg
    9%
    Total Carbohydrate 46.4 g
    15%
    Dietary Fiber 2.4 g
    9%
    Sugars 4.1 g
    16%
    Protein 24.0 g
    48%

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