Red beans and rice is a traditional New Orleans dish so here’s my version – add as much spice as you like. Try the catfish – it’s another New Orleans favourite.
ingredients
Spiced Catfish
Rice and Beans
directions
Combine smoked paprika, cumin, oregano, garlic, thyme and allspice in a small bowl. Rub spice mixture over catfish. Season the fish with salt and pepper.
Heat a large cast iron frying pan over high heat. Add vegetable oil.
Add fish to hot pan and sear for 3 to 4 minutes. Turn over and sear until fish is just cooked through, about 2 to 3 minutes more. Serve with lemon wedges and rice and beans.
In a medium pot, sauté onions in olive oil over medium heat until soft, about 3 to 4 minutes. Add the garlic, peppers and spices and continue to sauté until peppers start to soften, about 3 minutes. Add the tomatoes and season mixture with salt and pepper, cook for another 2 to 3 minutes. Add the stock or water and increase to high heat. Bring mixture to a boil and add the rice and cooked beans. Stir, reduce heat to low, cover and cook for 12 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork. Serve with catfish.