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Sweet and Spicy Catfish over Seafood Jambalaya

Sweet and Spicy Catfish over Seafood JambalayaRecipe courtesy of Executive Chef Cesar Torres, Docks Oyster Bar and Seafood Grill, New York City.

Recipe Ingredients:

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 mussels
12 fresh clams
1 tablespoon green onions
1 tablespoon chopped fresh flat-leaf parsley

Cooking Directions:

  1. 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.
  2. 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.
  3. Add onion, bell pepper, celery, garlic, and reserved Cajun Spice Mix. Cook until vegetables are softened, about 3 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.