3 cups rice white with trinity of sauteed vegetables leftover cooked
1 teaspoon freshly garlic chopped
1 medium bell pepper green
2 servings salt and ground pepper fresh black
2 teaspoons juice of lemon
2 tablespoons freshly parsley leaves chopped
0.5 teaspoon pepper flakes¿ red crushed
3 cups conventional rice white
2 servings salt and pepper black freshly ground
1 medium onion diced yellow
Equipment
bowl
frying pan
pot
Directions
Heat 2 tablespoons of canola oil in a large skillet over medium heat.
Add the red pepper flakes, and let it infuse in the oil for 15 to 20 seconds.
Add the leftover white rice, flaked catfish fillet, sauteed vegetables, Cajun seasoning, and the kidney beans. Stir to combine and cook until the mixture is heated through, about 3 minutes. Taste and season with salt and pepper, if desired.
Transfer to a serving platter and serve.
In a large pot, bring 5 1/4 cups of water to a boil over medium heat.
Add the rice, turn the heat down to low and simmer until rice has absorbed all the water and is light and fluffy, about 15 to 20 minutes. Reserve 3 cups of cooked rice for round 2 recipe: Cajun Dirty Rice.
Transfer the rice to a serving bowl and set aside.
In a large skillet over medium-high heat, add 2 tablespoons of canola oil.
Add the celery, green pepper, onion, garlic, and season with salt, pepper and cayenne pepper.
Saute until slightly tender about 5 minutes.
Add the fresh lemon juice and chopped parsley and cook for another minute. Reserve 1 cup of the sauteed vegetables for round 2 recipe: Cajun Dirty Rice.
Transfer the vegetables to a serving bowl and set aside.
While the vegetables are sauteing, heat a cast iron skillet or griddle over high heat.
Brush the catfish with the remaining canola oil and then sprinkle both sides with Cajun seasoning.
Place the catfish onto into the hot pan and cook, about 2 to 3 minutes on each side.
Arrange the catfish on a serving platter and serve with rice and sauteed vegetables.
