In the Kitchen: Chicken and Boudin stuffed catfish




Ingredients

2 TBL MARGARINE
2 TBL EXTRA VIRGIN OLIVE OIL
3 CUPS ARBORIO RICE
3 QUARTS CHICKEN BROTH
1 CUP HEAVY CREAM
1/2 CUP FINE SHREDDED PARMESAN
2 CUPS SLICED BUTTON MUSHROOMS
1 POUND CRAWFISH TAILS (DRAINED AND RINSED)
1 QUART BROCCOLO ROUGH CUT NO STEMS
2 TBL SOLA
1 TSP SALT
1 TSP BLACK PEPPER
1 TSP MAGIC REDFISH SEASONING

CHICKEN BOUDIN SAUSAGE JAMBALAYA:

1 TBL OLIVE OIL
2 SMALL CANS ROTEL
1 TBL LIQUID MARGARINE
1 CUP EACH DICED CELERY/RED BELL PEPPER/ GREEN BELL PEPPER
3 CLOVES GARLIC (MINCED)
3 CUPS PARBOILED RICE
6 CUPS CHICKEN BROTH
1 POUND DICED CHICKEN
1 POUND SLICED BOUDIN SAUSAGE
1 TSP SALT
1 TSP BLACK PEPPER
1 TSP MAGIC REDFISH SEASONIG
2 TSP OLD BAY SEASONING
2 TSP OREGENO
2 GREEN ONIONS DICED

Directions

PLACE BUTTER AND OIL IN POT. ADD ARBORIO RICE AD 2 CUPS OF CHICKEN BROTH. LET THE RICE ABSORB 90% OF THE BROTH. ADD 2 MORE CUPS OF BROTH AND REPEAT THIS STEP UNTIL ALL BROTH IS USED. ADD ALL OTHER INGREDIENTS AND FOLD IN COOKING ON A LOW HEAT FOR 10 MINUTES.


FOR THE CHICKEN BOUDIN SAUSAGE JAMBALAYA:

ADD ALL INGREDIENTS IN A BAKING PAN AND BAKE AT 350 FOR 22 MINUTES. LET COOL THEN STUFF CATFISH WITH 1/2 CUP OF JAMBALAYA BY CUTTING THE FILET DOWN THE CENTER BEING CAREFUL NOT TO CUT ALL THE WAY THROUGH. THEN CUT CENTER GOING OUT (LEFT AND RIGHT) NOT TO CUT ll the way through.