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Cajun Catfish Skillet

2 c Water
1 c Uncooked rice*
1/4 t Salt
1/4 t Ground red pepper
1/4 t Ground white pepper
1/4 t Ground black pepper
1/2 c Minced green onions
1/2 c Minced green bell pepper
1/2 c Minced celery
2 Garlic cloves, minced
1 tb Margarine
1 lb Catfish nuggets or other firm flesh white fish**
1 cn Tomato sauce (15 1/2 oz)
1 t Dried oregano leaves,crushed


Combine water, rice, salt, red pepper, white pepper, and black pepper in deep 2 1/2- to 3-quart microproof baking dish. Cover and cook on HIGH (100% power) 5 minutes. Reduce setting to MEDIUM (50% power) and cook 15 minutes or until rice is tender and liquid is absorbed. Combine onion, green pepper, celery, garlic, and margarine in 2-cup glass measure; cook on HIGH 2 minutes or until onions are tender. Stir vegetable mixture, catfish nuggets, tomato sauce, and oregano into hot rice mixture. Cover and cook on HIGH 6-8 minutes, stirring after 3 minutes, or until catfish flakes with fork.


* Recipe based on regular-milled long grain white rice.


** Substitute 1 pound chicken nuggets for fish, if desired.


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