Print
Classic Catfish Carolina Peas and Rice
- Total Time: 1 hour 50 min
- Yield: 6 1x
Ingredients
Scale
- 2 catfish fillets
- 4 celery stalks
- 1 yellow onion
- 1 green bell pepper
- 3 garlic cloves
- thyme
- black pepper
- cayenne pepper
- salt
- 8 cups chicken broth
- 4 cups black-eyed peas
- 2 tbsp. olive oil
- 1 1/2 cups rice
- fresh scallions
Instructions
- Heat olive oil in a pan and add catfish fillets.
- Let cook until edges turn white, then flip fillets.
- Let cook for another 6 minutes while cutting into bite-sized squares.
- Chop all vegetable to desired size.
- Add all vegetables to the pan with catfish fillets.
- Add desired amount of cayenne, salt, pepper and thyme, then stir.
- Continue to simmer until vegetables are tender.
- Add chicken broth to the pot with catfish and vegetables.
- Mix black-eyed peas into the pot and bring to a boil.
- Simmer for 40 minutes or until peas are tender.
- Add olive oil to a separate pot.
- Add rice and toast for 3-4 minutes.
- Drain broth from the pot with vegetables and fish and pour over rice.
- Boil, then reduce heat and cover. Cook rice for 15 minutes then fluff rice with a fork.
- Mix rice in the pot with fish and vegetables.
- Serve and enjoy!
- Prep Time: 20
- Cook Time: 1 hour 30 min
