My Brother's Crawfish Part 1: How to prepare Blackened Catfish

Join owner of Catering Beyond Border's Richard Dickey and chef/owner of My Brother's Crawfish Kham Nguyen as he prepares Blackened Catfish and Dirty Rice. All in the eclectic city of Portland, OR.

www.mybrotherscrawfish.com
www.beyondborderscatering.com

Video brought to you by:
Catering Beyond Borders

RECIPE FOR BLACKENED CATFISH AND DIRTY RICE:
BY: Kham Nguyen

MATERIALS NEEDED:

Cast Iron Grill (best) or heavy-duty frying pan or griddle

High setting on Outdoor Gas Grill (best), gas range (next best) or electric stove. Pay note to Kham's cautions regarding the smoke generated if you cook this indoors


BLACKENING SEASONING:

2 tbsp. sweet paprika

1 tsp. onion powder

1 1/2 tsp. cayenne pepper

1 tsp. whole thyme leaves

2 1/2 tbsp. salt (or to taste)


FOOD ITEMS:

Vegetable Oil

Catfish Filet

Turn burner or outdoor grill on high heat and wait till your pan is hot. Pour vegetable oil on pan and let it warm up. Season top half of the catfish with half of your spices, herbs, pepper and salt, and lay Catfish filet carefully on the pan. Season bottom half of the filet and cook for 3 minutes and flip over. Wait 3 minutes and do a final flip for 1 minute and catfish should be done.


DIRTY RICE:

Ingredients

3 Cups Cooked Rice

½ Cup Minced Celery

½ Cup Minced Onion

1 tbsp minced Garlic

1 tsp black pepper

1 tsp salt

1 tsp thyme

1 tsp parsley

¼ cup chicken broth

Cook vegetables for 3 minutes or until onions are translucent. Add all your seasonings and chicken broth and cook for 1 additional minute. Add Cooked rice and parsley and mix well to break up any rice clumps.

Category:

People & Blogs

Tags:

• My
• Brother's
• Crawfish
• Part
• Blackened
• Catfish