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Source: America's Favorite Food Associations

Cajun Catfish and Rice
The spunky flavors of Cajun cuisine really wake up the taste buds!
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Serves: 4-6
Prep Time: 15 minutes
Cook Time: about 13 minutes
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3 tablespoons canola oil
1 cup onion, chopped
1 red bell pepper, cored, seeded and chopped
3 stalks sliced celery
3 cloves garlic, minced or pressed
1 cup long grain rice
2 cup low sodium chicken broth
1 tablepoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 pound catfish fillets

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