Fried Catfish Over Dirty Rice with Cajun Crawfish Cream Sauce
Southern Comfort on a Plate – Crispy, Creamy, and Packed with Louisiana Flavor!
If you’re craving a dish that combines the crunch of golden-fried catfish, the heartiness of dirty rice, and the richness of a creamy crawfish sauce, look no further. This Southern classic is bursting with bold Cajun flavors and textures that take your taste buds on a flavorful journey straight to Louisiana.
Perfect for Sunday dinner, special occasions, or whenever you want to impress with true comfort food that tastes like it came from a bayou kitchen.
Ingredients (Serves 4)
For the Fried Catfish:
- 4 catfish fillets (or use tilapia or swai as a substitute)
- 1 cup buttermilk
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp Cajun seasoning
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
For the Dirty Rice:
- 1 cup long-grain white rice
- ½ lb ground sausage (pork or chicken sausage)
- ½ cup chicken livers, finely chopped (optional but authentic)
- ½ cup diced onion
- ½ cup diced celery
- ½ cup diced green bell pepper
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 tsp Cajun seasoning
- ½ tsp dried thyme
- 2 green onions, sliced
- Salt and black pepper, to taste
For the Cajun Crawfish Cream Sauce:
- 2 tbsp unsalted butter
- ½ cup finely diced onion
- ¼ cup diced green bell pepper
- 2 garlic cloves, minced
- ½ lb crawfish tails (or substitute with small shrimp if needed)
- 1 cup heavy cream
- ½ cup diced tomatoes (drained if canned)
- 1 tsp Cajun seasoning
- Salt and black pepper, to taste
- ¼ cup chopped fresh parsley
Step-by-Step Instructions
1. Make the Dirty Rice
Dirty rice is the soulful, savory foundation of this dish — full of spice, meat, and deep Louisiana flavor.
- In a large skillet over medium heat, brown the sausage and chicken livers (if using) until fully cooked.
- Add onion, celery, and bell pepper. Sauté until the vegetables soften, about 5–7 minutes.
- Stir in garlic and sauté for another minute until fragrant.
- Add uncooked rice and stir for 1–2 minutes so it gets coated in the flavorful mixture.
- Pour in chicken broth, Cajun seasoning, thyme, salt, and pepper. Mix well.
- Bring to a boil, then cover and reduce heat to low. Simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Fluff with a fork and stir in green onions before serving.
Dirty rice gets its name from the color and rich flavor the meats and seasonings give to plain white rice.
2. Fry the Catfish
- Pour the buttermilk over catfish fillets in a shallow dish. Let them soak for at least 15 minutes — this helps tenderize the fish and bind the coating.
- In a separate dish, combine cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and pepper.
- Remove each catfish fillet from the buttermilk and press it into the cornmeal mixture until well coated on both sides.
- Heat about 1 inch of vegetable oil in a skillet to 350°F (175°C).
- Fry the fillets in batches for 3–4 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain.
For a lighter version, you can air fry or oven-bake the catfish using the same coating.
3. Make the Cajun Crawfish Cream Sauce
This sauce is the real show-stopper — rich, creamy, and layered with Cajun depth.
- In a saucepan, melt butter over medium heat.
- Add diced onion and bell pepper. Cook for 4–5 minutes until soft.
- Add minced garlic and stir for 1 minute.
- Stir in crawfish tails (or shrimp), diced tomatoes, and Cajun seasoning. Cook for 2–3 minutes to heat through.
- Pour in heavy cream and bring to a gentle simmer. Let the sauce thicken slightly, stirring occasionally (about 5 minutes).
- Season to taste with salt and pepper. Stir in fresh parsley just before serving.
If the sauce thickens too much, just add a splash of broth or milk to loosen it.
4. Assemble and Serve
- Scoop a generous portion of dirty rice onto each plate.
- Place a hot, crispy catfish fillet on top of the rice.
- Spoon the creamy crawfish sauce over the fish and rice.
- Garnish with extra parsley or sliced green onions if desired.
- Serve immediately with hot sauce or lemon wedges on the side.
Why This Recipe Works
Combines three iconic Southern flavors in one dish
Balanced texture: crispy fish, creamy sauce, fluffy rice
Feels like restaurant-quality but made at home
Great for entertaining, special dinners, or family weekends
Easily adaptable with shrimp, chicken, or oven-baking
What to Serve It With
- Garlic butter green beans
- Southern-style cornbread
- Sweet tea or lemonade
- Fried okra or coleslaw
Nutritional Info (Approx. per serving)
- Calories: ~700–850
- Protein: 35g
- Carbs: 45g
- Fat: 45g
- Fiber: 3g
Final Thoughts
This fried catfish over dirty rice with Cajun crawfish cream sauce is a true celebration of Southern comfort food. It’s bold, rich, and unapologetically flavorful. Whether you’re cooking for a crowd or simply indulging in a hearty homemade meal, this dish hits all the right notes.