A Cajun classic made fresh in your kitchen! For a fun variation, stir in some cooked shrimp or crawfish when you stir in the green onions.
Makes 6 to 8 servings
2-1/2 pounds catfish fillets, cut into bite-sized pieces
2 teaspoons blackened fish seasoning
1/2 cup Frank’s® RedHot® Original Cayenne Pepper Sauce
1 pound Andouille sausage, cut into 1/4-inch slices
1/4 cup flour
1/4 cup canola oil
2 tablespoons Cajun seasoning
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 large onion, diced
5 cloves garlic, minced
1-1/2 cups frozen lima beans
1-1/2 cups diced okra
2 jalapeño peppers, diced
1 bell pepper, diced
2 quarts seafood stock, at room temperature
1/2 pound collard greens, chopped
1/2 cup chopped green onions
FOR SERVING
4 cups cooked long grain white rice
extra Frank’s® RedHot® Original Cayenne Pepper Sauce
1 Place the catfish, blackened fish seasoning, and 1/2 cup Frank’s® RedHot® Original Cayenne Pepper Sauce in a zip-top bag. Toss to coat the fish. Seal the bag and refrigerate 30 minutes.
2 Meanwhile, brown the sausage in a Dutch oven on the stovetop over medium heat. Remove to a plate. Using the same pot in which you browned the sausage, over medium heat, cook the flour, oil, and remaining spices, whisking continuously until the flour starts to brown, about 3 minutes. Stir in the onion, garlic, lima beans, okra, and peppers and sauté until the onion starts to soften and the flour has turned a light brown, 5–10 minutes. Add the stock and whisk until the flour dissolves. Add the cooked sausage and collards. Over medium heat, cook 20–30 minutes until all the vegetables are tender. Add the catfish and cook another 10 minutes or until the catfish is cooked through. Stir in the green onions.
3 Serve immediately over long grain rice or with Potato Salad for Gumbo (recipe follows) with plenty of Frank’s® RedHot® Original Cayenne Pepper Sauce.