Cajun Fish With Praline Sauce Over Dirty Rice Food

CAJUN FISH WITH PRALINE SAUCE OVER DIRTY RICE

Steps:

• Preheat grill to medium-high (a Foreman works great).
• Cook sausage over medium-high heat in large saucepan until just brown.
• Add rice, cook 1 minute.
• Add broth, bring to boil.
• Reduce heat to simmer and cover for 20 minutes or until rice is tender. Fluff with fork before serving.
• Toast pecans in small saucepan for 3-4 minutes over medium heat, stirring occasionally, remove and set aside in small cup.
• Add sugar and water into the small saucepan and bowl until reduced in half, about 5 minutes.
• Add pecans and cook 1-2 minutes.
• Remove from heat and whisk in apple juice and butter, sauce will thicken upon standing.
• Mix oil, paprika, thyme, salt, and pepper to form paste.
• Spread on both sides of fish.
• Grill fish for 3 minutes per side (or 3-4 total minutes using a Foreman grill).

CAJUN COMPROMISE CATFISH

Steps:

• Soak the fish pieces in milk for at least 30 minutes.
• In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
• Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
• Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!