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Dirty Rice

2 Tbs. olive oil

½ lb. sausage

¼ lb. chicken livers

2 tsp chili powder

¼ tsp. cayenne pepper

1 c. chicken broth

1 c. diced yellow onion

1 c. diced celery

1 c. diced green pepper

1 tsp chopped garlic

6 c. Cooked rice

½ bunch chopped scallions

2 Tbs. chopped parsley

Cook brown rice according to package directions. Two cups of rice should yield 6 cups of cooked rice. Heat oil in a medium sauce pan then add the sausage, liver and chili powder. Cook until the meat starts to brown and add the cayenne pepper. De-glaze the pan with a little of the chicken stock to get up the brown bits. Add the onions, peppers celery and oregano. Cook until the vegetables are soft. Stir the mixture into the rice and add the remaining stock if needed. Fold in the scallion. Plate and garnish with chopped parsley.

Pan-fried Catfish

This is a pan-fried catfish, deliciousness, you can use any firm fish filet such as a whiting or flounder

Catfish Fillets

1 c. cornmeal

½ c. flour

¼ c. cornstarch

1 tsp. salt

1tsp. pepper

½ tsp thyme

½ tsp. garlic

1 tsp. paprika

Pinch of cayenne

Oil for pan

In a bowl combine or shallow pan the cornmeal, flour, salt, pepper, thyme, garlic, paprika and cayenne. Dredge the catfish in the flour shaking off any excess. In a heavy skillet or cast-iron pan put enough oil not to submerge but come ¼ ways up the pan. Heat the oil and add the filets, cooking about 3 minutes on each side until they are golden brown and done. Remove filets and allow to drain on a rack or plate covered with a paper towel.

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