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Blackened Catfish with parsley rice and broccoliFresh catfish is pretty easy to come by in south Louisiana. It’s a feature in many of the dishes at The Cabin. The recipe below is for Blackened Catfish, one of our many daily lunch specials at the restaurant. We normally serve the blackened catfish with parsley rice and steamed broccoli (I always had a squeeze of fresh lemon juice to my broccoli). Enjoy!

Blackened Catfish
1 serving


1 1/2 tbsp Paprika
2 tsp Salt
1 1/2 tsp Garlic Powder
1 1/2 tsp Onion Powder
1/4 tsp Cayenne pepper
2 tsp Black Pepper
1/2 tsp Leaf thyme
1/2 tsp Leaf Oregano

Preparation (of spice mix)
Mix all ingredients well and store in a container in a cool place

Apply seasoning to both sides of a skinless fillet of fish

Coat a heavy skillet with butter and heat it to a point where it starts to smoke

Carefully place the fillet in the pan and cook it until charred; then turn and char the other side

Served plated with choice of sides

Parsley Rice

6 cups canned low-salt chicken broth
2 teaspoons salt
3 cups long-grain white rice
1/2 cup chopped fresh Italian parsley
1/2 cup (1 stick) butter


Combine broth and salt in heavy large pot. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover; cook until broth is absorbed, about 25 minutes. Remove from heat. Mix in parsley and butter. Cover; let stand until butter melts, about 5 minutes. Fluff rice with fork. Season with salt and pepper.