Fried Catfish Po’Boy

Hi Everyone! Today I am posting about a fried catfish po’boy sandwich I made for dinner. I love po’boy’s. It is not a dish I grew up with but I have grown to love po’boys.
 

This dish is native to New Orleans, originating in the late 1920s during a railcar strike. While the origins of the sandwich are under debate, the best story revolves around a restaurant that provided the strikers or “poor boys” sandwiches.  Whether it is true or not, I like this story!

You can make a po’boy with just about any meat.  My favorite is the fried oyster po’boy. In fact, I was originally going to make a fried oyster po’boy but none of the stores in my area had oysters.  It was for the best.  I have never made oysters so it would have been an interesting experiment.  When I couldn’t find oysters, I saw some fresh catfish that I knew would work.
 
Actually, as a kid, I hated catfish. If you think about it, they are not very attractive and they are bottom feeders.
 
I have grown to appreciate catfish, especially when done right. There is nothing like biting into warm french bread filled with pan-fried goodness. The tangy remoulade paired with crunchy catfish made for an easy, satisfying dinner. 
 

Enjoy this recipe and let me know what you think.

Catfish PO’BOY ingredients:

– 2-3 fresh catfish fillets
– 1/2 cup cornmeal Salt and pepper, to taste
– 1-2 loaves of French bread

Cajun Remoulade Ingredients:

– 1/2 cups mayonnaise
– 1/2 tablespoons ketchup
– 1/2 tablespoons creole mustard
– 1/4 tablespoon parsley
– 1 tablespoon lemon juice (freshly squeezed)
– 1 garlic cloves
– 1/4 teaspoon Worcestershire sauce
– 1/4 teaspoon paprika

Catfish PO’BOY Directions:

1. Season both sides of the catfish fillets with a fair amount of salt and pepper. In a bag, add cornmeal and dip the catfish in the batter, then dredge in the dry; being sure to cover the fillets completely.
2. Gently drop the catfish in the hot oil and fry for 3 minutes and then drain on a platter lined with paper towels.
3. Add all the Cajun Remoulade ingredients in a blender and blend until thoroughly mixed.
4. To assemble the sandwich, spread the remoulade across the bottom 1/2 of the bread, then add lettuce and tomatoes. Next, lay the fried catfish on top. Close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with lemon on the side. Enjoy the catfish PO’BOY!!!

One Pot Jambalaya

I’ll be the first to admit that my husband is the New Orleans food cook in the house.  His family is from New Orleans and he takes pride in his traditional New Orleans dishes.  He has been making Jambalaya for a while now, usually with fresh shrimp.

Jambalaya Video:

Today my husband made Chicken and Sausage Jambalaya, my favorite.  I always think it is like gumbo, a meal that takes a ton of time to cook, but that is far from true.  Jambalaya is easy to prepare and ready in under an hour.  My kind of meal.
 
To start Jambalaya, chop your bell peppers, celery and onions, and sauté the veggies until they’re nice and soft.  Next, add meat.  My husband went with chicken and andouille sausage for this meal but you can use any protein. You can even use the meat from those grocery store roasted chickens. You save so much time with pre-roasted meat.
 
The last step is to pour in crushed tomatoes, broth, seasonings, and rice, and give it a good stir.  Once mixed, cover the Jambalaya and let it simmer on medium-low for about 30 minutes. Then VOILA, a one pot meal.

Jambalaya Ingredients:

* 1 tablespoons olive oil
* 1 tablespoon Cajun seasoning
* 10 ounces andouille sausage, sliced
* 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
* 1 onion, diced
* 3 garlic cloves
* 3 bay leaves
* 1 small green bell pepper, diced
* 2 stalks celery, diced
* 1 (16 ounce) can crushed tomatoes
* 1 tsp salt and pepper
* 2 tbs Worcestershire sauce
* 1 1/4 cups uncooked white rice
* 2 1/2 cups chicken broth

 

Jambalaya Directions:

1. Cut onions, bell peppers and celery. Set aside.

2. Cut chicken and andouille. Set aside.

3. Heat 1 tablespoon of olive oil in a large heavy cast iron pot over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute until browned. Remove with wooden spoon, and set aside. Leave drippings.

4. In the same cast iron pot, saute onion, bell pepper, garlic, bay leaves and celery until tender. Stir in crushed tomatoes, and season with pepper, salt, and Worcestershire sauce. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

5. Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

6. When rice is done, spoon jambalaya into a dish.

7. Flavor the jambalaya with additional seasonings to get the right taste/spice/heat level.

8. Enjoy the jambalaya!

Monday Red Beans and Rice

Hi Everyone!  I’m back this week with some great classic New Orleans recipes. I have always loved traditional New Orleans recipes but I have yet to cook a single meal. Every time I mention New Orleans food, my husband (who is from New Orleans), puts his apron on and starts to cook. He won’t even let me in the kitchen. He has mastered many of these recipes, while I have mastered eating them.
 
We made red beans and rice this Monday.  Not sure why, but my husband feels like we can only eat this dish on Monday. To find out why, I went to Google.
Google said red beans and rice is a Monday meal because Mondays used to be the traditional “wash day” of the week. Homemakers would cook red beans while doing laundry because the dish was effortless. The beans, seasoned by leftover hambone, added tons of flavor from the previous night’s dinner.
 
Even though we don’t eat ham on Sunday or do laundry on Monday, my husband still only wants to eat this dish on Monday. It was very hard for me to wait when I had the idea to make this on a Tuesday.

Red Beans and Rice Ingredients:

– 1 pound of dried, red kidney beans
– 2 cups of chopped onion
– 1 cup of chopped bell pepper
– 1/2 cup of chopped celery
– salt and pepper, to taste
– 1 teaspoon dried basil
– 1 tsp of garlic powder
– 1 tsp onion powder
– 1 tsp oregano
– 1 tsp thyme
– 1 tsp parsley flakes
– 2 large bay leaves
– 1/2 pound of andouille, cut into 1/4-inch slices
– 5 cups of chicken broth
– Cajun seasonings, to taste (optional)
– Hot, cooked rice

Red Beans and Rice Directions:

1. Soak beans overnight. Rinse and sort beans before adding them to the slow cooker. Transfer to a slow cooker.
2. On a cutting board, cut onion, celery, and bell pepper and put in a bowl. You have the option to cook the veggies in butter or bacon grease for added flavor. In this instance, you would add the onion, bell pepper, and celery to a pan and sauté until the veggies are tender and then transfer to the slow cooker.
3. Add the chicken stock, veggies, and seasonings to the crockpot. Cover and cook for 6 to 8 hours on low, or until beans are tender and cooked through completely.
4. **You can do this before or after the step 3** Cut and sauté the sausage until browned. Transfer to the slow cooker. You can mash the beans in the slow cooker to thicken the red beans and rice recipe. Mash the beans to your desired thickness level.
5. Taste, add salt and pepper as needed. Add Cajun seasonings, if desired.
6. Scoop red beans and rice over hot, cooked rice, and serve with bread.