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!

Low Country Foil Bake

Hi everyone!

There are many times when I struggle with what to cook next but I know can always count on other bloggers to help me out in the food department.  I always get a good dose of inspiration to help me on my way.  This week I was reading a blog by Hey Miss Lisp and she had a recipe called Cajun Shrimp Foil Bake.  It looked great.  What I liked most about her recipe was her substitutions, which were great.  Of course with my husband being from New Orleans, I was not allowed to substitute.  He is very traditional and “protective” of the recipes he’s grown up with.  Anyway, I was inspired to do an entire week dedicated to Foil Bakes. Yay!!!

Today I made a Low Country Foil Bake.  I have made this recipe so many ways, even in a pressure cooker – which came out amazing by the way.  This was the first time I made it in foil.  My favorite part about low country boils “or bakes,” is the sausage.  My husband introduced me to andouille when we first meet and I have been hooked ever since.  In case you have never heard of it, it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine and seasonings. The pork used is mostly from a smoked Boston shoulder roast.  It is an amazing sausage and a must-have for this recipe.  It is, however, not easy to find.  My local grocery store just started carrying it regularly.

We are a family of four so I made four individual packets, each made to order.  In the end, this meal came out great.  I just used salt and pepper to season the kids foil bake.  This recipe was fast, easy and pleasing all at the same time.

Ingredients

  • 1/2 lb medium size shrimp, peeled
  • 2 ears of corn, cut in 4 pieces each
  • 4 red potatoes, cubed
  • 14 oz andouille sausage
  • 2 tbsp cajun seasoning
  • 1 tbsp butter, melted
  • 1 tbsp olive oil
  • 1 lemon
Directions:
1.  Preheat oven to 375 degrees.
2.  In a bowl, combine the butter, olive oil and cajun seasoning.  When thoroughly combined, add the shrimp, corn, sausage and potatoes and mix until everything is coated with the butter/olive oil/seasoning mixture.
3.  Lay out (4) 16-inch long pieces of foil and divide the low country ingredients evenly in the center of the foil.  Wrap the foil tightly so there are no holes.  If you have to, add another piece of foil on top to ensure the moisture remains in the packet.
4.  Place the foil packets on a foil lined baking sheet for 15-20 minutes or until everything is cooked through.
5.  Open the packets and drench with lemon juice.
Watch this quick video!