Supreme Rice

SEAFOOD STUFFED FISH WITH RICE PILAF

Serves: Recipe from Chef William

Ingredients

  • 1 ONION, DICED
  • 2 CELERY RIBS, DICED
  • 1 BELL PEPPER, DICED
  • 2 OUNCE BUTTER
  • ½ TO 1 OZ ITALIAN BREADCRUMBS
  • 12-16 OZ 90/110 SHRIMP (RAW)
  • 12-16 OZ CRAWFISH TAILS
  • SALT & PEPPER, TO TASTE
  • 6 FISH FILLETS (BONELESS, SKINLESS IF DESIRED – TROUT, CATFISH, OR TILAPIA ARE RECOMMENDED)
  • CAJUN SEASONING, TO TASTE
  • 3 OZ BUTTER, MELTED
  • ½ ONION, DICED
  • 1 RIB CELERY, DICED
  • ¼ BELL PEPPER, DICED
  • 2 TBSP BUTTER
  • 1 TBSP ALL-PURPOSE FLOUR
  • 4 OUNCE TASSO HAM, DICED
  • 2 C HEAVY WHIPPING CREAM
  • SALT & PEPPER, TO TASTE
  • 2 OUNCES BUTTER, UNSALTED
  • ½ C YELLOW ONION, DICED
  • 2 CUPS SUPREME JASMINE RICE
  • SALT AND PEPPER TO TASTE
  • 3 CUPS CHICKEN STOCK (OR LOW SODIUM CHICKEN BROTH

Directions

STUFFING INSTRUCTIONS:

* OVER MEDIUM-HIGH HEAT, MELT BUTTER.
* ONCE MELTED, ADD DICED ONION, CELERY, AND BELL PEPPER.
* COOK UNTIL THE ONIONS ARE TRANSLUCENT AND CELERY AND BELL PEPPERS ARE SOFT.
* ADD SHRIMP AND COOK UNTIL ¾ DONE
* ADD CRAWFISH TAILS AND COOK UNTIL SHRIMP ARE FINISHED COOKING
* TURN OFF HEAT AND GRADUALLY ADD BREADCRUMBS UNTIL DESIRED STUFFING CONSISTENCY IS REACHED (SHOULD COME TOGETHER WELL, BUT SHOULD NOT BE DRY)
* SEASON WITH SALT AND PEPPER TO TASTE
* REMOVE FROM THE POT AND SPREAD ONTO A SHEET PAN TO COOL.


FISH INSTRUCTIONS:

* RINSE FILLETS TO ENSURE THEY ARE SCALE-FREE
* USING A SHARP KNIFE, CUT A SMALL SLIT OR POCKET INTO THE TOP PORTION OF EACH FILLET
* DRIZZLE OR BRUSH EACH FILLET WITH MELTED BUTTER
* SPRINKLE CAJUN SEASONING (OR SALT AND PEPPER) ONTO EACH FILLET
* PLACE 3-4 OUNCES OF SHRIMP AND CRAWFISH STUFFING INTO THE SLIT OR POCKET OF EACH FILLET
* DRIZZLE REMAINING BUTTER (IF ANY) ONTO EACH FILLET
* COOKING METHODS:
* PLEASE STUFFED FILLETS ONTO A PARCHMENT-LINED BAKING SHEET AND BACK IN A 375°F OVEN UNTIL STUFFING TEMPERATURE REACHES 165°F INTERNAL TEMPERATURE, OR
* PLACE STUFFED FILLETS ONTO SOAKED CEDAR PLANS AND PLACE ONTO A PRE-HEATED GRILL AND COOK UNTIL STUFFING TEMPERATURE REACHES 165°F INTERNAL TEMPERATURE.

TASSO CREAM SAUCE:

* OVER MEDIUM-HIGH HEAT, ADD BUTTER TO SAUCE PAN TO MELT
* ONCE MELTED, ADD TASSO HAM AND ALLOW TO COOK FOR 2-3, STIRRING OFTEN SO IT DOESN’T BURN.
* ADD ONIONS, CELERY, AND BELL PEPPERS AND COOK UNTIL ONIONS ARE TRANSLUCENT
* ADD FLOWER TO PAN AND STIR TO COOK (MAKING A SMALL ROUX)
* ADD HEAVY CREAM AND BRING TO A BOIL
* REDUCE HEAT AND SIMMER UNTIL THICKENED
* FINISH WITH SALT AND PEPPER TO TASTE.

RICE PILAF:

* PLACE CHICKEN STOCK OR BROTH INTO A POT AND BRING TO A SIMMER (YOU MAY ALSO
HEAT STOCK IN THE MICROWAVE IN A MICROWAVE-SAFE CONTAINER)
* PLACE AN ADDITIONAL HEAVY BOTTOM 2 QUART SAUCE POT ONTO THE STOVE OVER

MEDIUM HEAT

* ADD UNSALTED BUTTER TO POT AND MELT
* ONCE BUTTER BEGINS TO BUBBLE, ADD THE ONION AND SAUTE FOR 30 SECONDS TO 1 MINUTE
(DO NOT BROWN ONIONS)
* ADD RICE, SALT, AND WHITE PEPPER TO POT AND STIR WELL TO COMPLETELY COAT THE RICE
GRAINS WITH THE BUTTER AND COMPLETELY INCORPORATE ALL INGREDIENTS
* ADD SIMMERING CHICKEN STOCK OR BROTH TO THE RICE POT
* COVER POT WITH A TIGHT-FITTING LID AND INCREASE STOVE HEAT TO HIGH
* BRING CONTENTS OF THE RICE POT TO A BOIL
* ONCE BOILING, TURN DOWN AND SIMMER FOR 5 -7 MINUTES
* TURN OFF, LEAVE COVERED (DO NOT REMOVE THE COVER) AND ALLOW RICE TO STEAM FOR
ABOUT 20 MINUTES
* REMOVE COVER AFTER 20 MINUTES AND FLUFF RICE
TO SERVE:
* PLACE 1-1/2 CUP RICE PILAF ON PLATE.
* PLACE COOKED STUFFED FISH OVER RICE.
* TOP WITH TASSO CREAM SAUCE.
* SERVE WITH YOUR FAVORITE VEGETABLE.

* ENJOY!