Tia’s Creole Cooking
Southern Fried Catfish
Serves 4
Prep time: 15 minutes
Total time: 25 minutes
Jambalaya
Serves 6-8
Prep time: 25 minutes
Total time: 1 hour
Shrimp Po’boys
Serves 2
Prep time: 20 minutes
Total time: 25 minutes
Ingredients:
Southern Fried Catfish
Creole seasoning:
For the Creole seasoning:
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp paprika
1 tbsp kosher kosher salt
1 tsp ground pepper
¼-½ tsp ground cayenne
4 Catfish filet
1/2 cup all purpose flour
1/2 cup fine cornmeal
2 tbsp creole seasonings, divided
1 egg
1/4 cup hot wing sauce
1 tbsp yellow mustard
Jambalaya
For the Creole seasoning:
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp paprika
2 tbsp kosher kosher salt
2 tsp ground pepper
½ tsp ground cayenne
For the jambalaya:
4 tablespoons neutral oil
1 (about 12-ounce) package andouille or smoked sausage
1 pound medium shrimp
1 small yellow onion, small dice
4 medium stalks celery, small dice
1 medium green bell pepper, small dice
1 small jalapeno, fine dice
3 cloves garlic, minced
2 cups medium or long-grain white rice
1 tbsp tomato paste
2 cups shredded rotisserie chicken
2 1/2 cups low-sodium chicken broth
Chopped parsley
Hot sauce
Shrimp Po’boys
For the Creole seasoning:
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp paprika
2 tbsp kosher kosher salt
2 tsp ground pepper
½ tsp ground cayenne
½ pound large shrimp, devein and tails off
3 tbsp unsalted butter, divided room temp
Remoulade:
1 cup mayonnaise
2 tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp finely chopped flat-leaf parsley
1 tbsp Louisiana-style hot sauce
1 pickle, finely chopped
2 cloves garlic, minced
1 tsp creole seasoning
¼ tsp kosher salt
2 (10-inch) po’boy rolls or French hero rolls, halved lengthwise
1 beefsteak tomato, thinly sliced
1 cup shredded iceberg lettuce
2 pickles, thinly sliced lengthwise
INSTRUCTIONS:
Southern Fried Catfish
Heat a cast iron skillet filled with oil on medium high heat.
Whisk ingredients for creole seasonings in small bowl. Reserve extra seasoning in airtight container.
In a resealable bag add flour, cornmeal and 1 tbsp creole seasoning and shake.
In a large bowl, whisk together egg, hot sauce, mustard, and 1 tbsp creole seasoning to form a paste.
Rub all over catfish filets. Dip filets in flour mixture and shake until coated.
When hot add add fish, cook for 3 minutes flip and cook for another 2-3 minutes until outside is crunchy and golden brown. Remove to a cooling rack on a sheet tray. Let sit for few minutes.
Plate with lemon wedges. Serve immediately.
Jambalaya
In a small bowl whisk together the creole seasoning. Set aside. You will have leftover. Place in airtight container for other recipes.
In a large skillet with lid, heat 1 tbsp oil over medium-high heat. Add the sausage in a single layer and cook until browned on the cut sides, 3 to 4 minutes per side, transfer the sausage to a plate. Toss shrimp with 1 tbsp creole seasoning. Add another tbsp oil and saute shrimp until cooked about 2-4 minutes. Remove to plate with sausage.
Add 2 tbsp oil to skillet, saute onion, celery, bell pepper, jalapeno and garlic for 3-5 minutes until soft. Stir in rice and toast for 3 minutes. Add tomato paste and 1 tbsp creole seasoning stir until all rice is coated.
Pour in chicken stock stir until mixed and bring to a boil. Cover with lid and simmer for 20 minutes. Remove lid add brown sausage, shrimp and chicken, if rice looks dry add ¼ cup more stock and stir. Add chopped parsley, tsp salt, dash of hot sauce and serve.
Shrimp Po’boys
In a small bowl whisk together the creole seasoning. Set aside. You will have leftovers. Place in an airtight container for other recipes. Toss shrimp with 1 tbsp creole seasoning.
In a large skillet, heat 1 tbsp butter over medium-high heat. Add the shrimp in a single layer and
Saute for 3- 4minutes until fully cooked. Remove from heat and set aside.
Slice bread in half and spread with remaining butter, lay cut side down and toast for 2 minutes until golden. Remove and set aside.
In a bowl, whisk together all ingredients for remoulade.
Assemble sandwich. Spread the remoulade mixture on both halves of the rolls. On the bottom halves, divide the saute shrimp, top with the sliced tomatoes, shredded lettuce, and sliced pickles. Serve with potato chips.
Notes:
Po’Boy is served on a French baguette with a thin, crisp crust and a soft, light interior.
Normally po’boys are fried shrimp, roast beef, oysters. We have quick fixed it to saute creole shrimp. NO messing breading or frying just great creole seasoning.
Remoulade is creamy and spicy while the lettuce and tomato cool some of the heat.
