Blackened catfish and jumbalaya stuffed peppers

By Spencer Watts

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Ingredients

Mix all ingredients except the fish and butter together in a bowl. This is called a Creole rub.
Coat both sides of fish with melted butter.
Season each piece of fish with two teaspoons (ten milliliters) of Creole rub.
Heat large cast iron pan over high heat, and cook fish for two to three minutes on each side.
As it is cooking, drizzle two tablespoons of melted butter over the fish.
Once cooked, the fish should flake easily.

Preheat oven to 325F (165C).
Pre-cook long-grain rice according to package instructions, and cool.
Remove top part of peppers, and blanch in a pot of boiling water for three minutes.
Remove peppers from water and place in ice water to cool.
Drain peppers and place upside down on a paper towel to dry.
Heat oil in large skillet over medium-high heat.
Add onion and diced red pepper and cook for two to three minutes.
Add garlic and Creole rub and cook for one minute.
Add sausages, which you have removed from the casing and broken into small pieces. Cook for five minutes.
Stir in the pre-cooked rice and cook for one minute.
Add broth and tomatoes and bring to a boil.
Reduce until all the liquid is gone and you are left with a lightly saucy rice mixture.
Add the flaked blackened catfish and mix.
Stuff the blanched peppers with the catfish jambalaya, and place on baking tray with parchment paper.
Cook stuffed peppers in preheated oven for 15-20 minutes.
The outside of the pepper should have started to darken, and the center should be hot.
Serve immediately.