Blackened Redfish with Creole Rice and Andouille Sausage

Name: Blackened Redfish with Creole Rice and Andouille Sausage
Total time: 30 min
Yield: 4 servings
Cuisine: International
Ingredients: 4 redfish fillets, 6 to 8 oz (170 to 225 g) each; 2 tablespoons butter, melted; 2 tablespoons Cajun seasoning; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper (optional); Salt and freshly ground black pepper, to taste; 1 tablespoon olive oil; 1 small onion, finely chopped; 1 small green bell pepper, diced; 1 small red bell pepper, diced; 2 garlic cloves, minced; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 1/2 teaspoon cayenne pepper (optional); 1 cup (190 g) long-grain white rice; 1 can (14 oz / 400 g) diced tomatoes, drained; 2 cups (480 ml) chicken or vegetable stock; 1/2 cup (about 75 g) sliced cooked andouille sausage; Salt and freshly ground black pepper, to taste; Chopped parsley or green onions; Lemon wedges

Wassafatouma

Recipe Contributor

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30 mins

4 Servings

Blackened redfish is a Louisiana classic: fillets coated in butter and a bold spice blend, then seared in a very hot skillet until a dark, flavorful crust forms. Here it sits on a pot of Creole rice cooked with peppers, tomatoes and smoky andouille. It is a hearty, spicy dinner that works for weeknights and gatherings alike.

Blackened Redfish with Creole Rice and Andouille Sausage

Preparation Steps

1Step 1

Start the rice: heat the olive oil in a large skillet or saucepan with a lid over medium heat. Cook the onion and both bell peppers for 3 to 4 minutes, until softened.

2Step 2

Stir in the garlic, smoked paprika, thyme and cayenne and cook for 1 minute. Add the rice, drained tomatoes and stock and bring to a boil.

3Step 3

Reduce the heat to low, cover and simmer for 15 to 20 minutes, until the rice is tender and the liquid has been absorbed. Stir in the andouille, cover and leave for 2 minutes to warm through, then season with salt and pepper.

4Step 4

While the rice cooks, mix the Cajun seasoning, smoked paprika, garlic powder, cayenne, salt and pepper in a small bowl. Pat the fish dry, brush both sides with the melted butter and press the spice mix evenly onto the fillets.

5Step 5

Heat a cast-iron skillet over high heat until it just starts to smoke, and turn on your kitchen fan. Cook the fillets for 2 to 3 minutes per side, until the crust is very dark and the fish flakes easily and reaches 145°F (63°C).

6Step 6

Spoon the Creole rice onto plates, top with the redfish and scatter with parsley or green onions. Serve with lemon wedges.

Tips & Variations

Blackening creates a lot of smoke, so open a window or cook the fish on a cast-iron pan set over an outdoor grill.
If you can't find redfish, use another firm white fish such as red snapper, drum or catfish.
Store leftover fish and rice separately in the fridge for up to 3 days and reheat until steaming hot.

Blackened Redfish with Creole Rice and Andouille Sausage

Preparation Steps

Tips & Variations

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