Blackened fish with cajun crawfish cream sauce and dirty rice
Get ready for a bold and flavorful Southern-inspired dish that brings the heart of Louisiana straight to your kitchen! This Blackened Fish is seared to perfection, coated in a smoky, spicy Cajun seasoning that forms a delicious crust. It’s then smothered in a rich, creamy Crawfish Sauce, packed with tender crawfish tails, sausage, and a luscious blend of spices. Served alongside Dirty Rice, a classic Creole side dish filled with savory ground meat, aromatics, and a punch of seasoning, this meal is the perfect balance of heat, depth, and comfort. Whether you're craving an authentic Cajun experience or looking to spice up your dinner routine, this dish is a guaranteed showstopper!
Ingredients
Fish
- Fish filets (Catfish or any white fish is fine)
- All purpose seasoning
- Smoked paprika
Dirty Rice
- 1 cup rice
- 1 lb ground beef
- ½ onion (diced)
- ½ bell pepper (diced)
- ½ stalk celery (diced)
- 2 cups chicken broth
- 1 tablespoon cajun seasoning
- ½ tablespoon all purpose seasoning (low sodium)
Cajun Crawfish Cream Sauce
- ½ onion
- ½ bell pepper
- ½ stalk celery
- crawfish tails
- Andouille Sausage
- 1 tablespoon tomato paste
- 1 can fire roasted tomatoes
- ½ cup chicken broth
- 1 cup heavy cream
- Parmesean Cheese
- 1 tablespoon cajun seasoning
Instructions
Dirty Rice
- Cook sausage, onion, celery, bell pepper for a few minutes until cooked through. Remove from pan
- Cook ground beef and remove excess grease
- Add in 1 cup rice
- Add onion, celery, bell pepper back in
- Add in 2 cups chicken broth
- Add in cajun seasoning
- Let simmer for 20-25 minutes
Cajun Crawfish Cream Sauce
- Cook sausage, onion, celery, bell pepper
- Add in tomato paste and creole seasoning
- Add in Chicken broth
- Add in fire roasted tomatoes
- Add in heavy cream
- Add in crawfish tail
- Add in cheese
- Let simmer around 10 minus or until thickened. If mixture is too soupy, add in a cornstarch slurry (1 teaspoon cornstarch, 1 teaspoon water) and mix in.
Fish
- Season your fish with your favorite seasonings
- Add 2 tablespoon oil to a pan along with a bit a butter on medium heat
- Add your fish in top (presentation) side down first. Let sear for 3-4 minutes for a medium sized filet
- Flip your fish and add in a knob of butter and a squeeze of lemon juice. Let cook another few minutes while basting the butter over the fish
Plating
- Place dirty rice on your plate
- Add your Blackened fish on top of your rice
- Top with your cajun crawfish cream sauce