Cajun Trout and Rice

Name: Cajun Trout and Rice
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 1 CUP Chicken Broth; 1 FREE Bay Leaf; 0.333333 CUP Onion; 0 FREE Saffron; 0.75 TSP Onion Powder; 0.75 TSP Garlic Powder; 0.5 TSP Red Chili Flakes; 0.5 TBSP Cajun Seasoning; 0.25 TSP Paprika; 0.5 Trout; 0.5 TSP Red Chili Flakes; 0.75 TSP Oregano; 0.25 TSP Onion Powder; 0.25 TSP Garlic Powder; 0 FREE Salt; 0.125 TSP Pepper (Black); 0.5 TSP Cayenne Pepper; 0.5 TSP Paprika; 0.25 TSP Lemon Pepper; 0 FREE Flour; 0.5 TBSP Olive Oil; 1.5 clove Garlic; 0.5 sprig Thyme; 0.5 sprig Rosemary

Cajun Trout and Rice is a bold, savory one-pan style meal with flaky trout, seasoned rice, and a warm blend of Cajun spices, garlic, and herbs. The rice cooks in chicken broth with saffron, bay leaf, and aromatics, while the trout is lightly coated in flour and pan-seared until crisp and golden. Serve it hot with lemon pepper and a final scatter of herbs for a hearty Southern-inspired dinner.

Cajun Trout and Rice is a bold, savory one-pan style meal with flaky trout, seasoned rice, and a warm blend of Cajun spices, garlic, and herbs. The ri... Show more

By ThatSavageKitchen · Original recipe

40min

low calorie

healthy

nutritious

one pot

low carb

Method

Rinse and dry

If your rice needs rinsing, swish it under cold water until the water runs less cloudy, then drain it well and set it aside. Pat the Trout (whole fish, recommend) very dry with paper towels, including the cavity if using whole fish, so it will brown instead of steam in the pan.

Season the trout

Season the trout all over, inside and out if whole, with Cajun Seasoning (Slap Ya Momma), Onion Powder, Garlic Powder, Oregano, Paprika, Salt, Black Pepper, Cayenne Pepper, Red Chili Flakes, and Lemon Pepper. Lightly dust both sides with Flour, then gently shake off any excess so you get a thin coating rather than a heavy crust.

Soften the aromatics

Set a medium pot over medium heat and add a small splash of Olive Oil. When the oil looks loose and shimmery, add the Onions (minced) and cook, stirring, until softened and lightly translucent, about 4 to 5 minutes. Stir in the Garlic, Thyme, Rosemary, a small extra pinch of cajun seasoning, and a little extra paprika, then cook for 30 seconds more, just until fragrant.

Simmer the rice

Add the drained rice to the pot and stir for 1 to 2 minutes so the grains are coated in the oil and seasonings. Pour in the Chicken Broth, then add the Bay Leaves and Saffron. Raise the heat and bring everything to a boil, then lower to a gentle simmer, cover, and cook until the rice is tender and the liquid is absorbed, about 18 minutes.

Heat the skillet

While the rice cooks, place a large skillet over medium to medium-high heat and add a thin layer of olive oil. Let the pan heat until the oil shimmers and the fish should sizzle the moment it touches the surface.

Pan-fry the trout

Lay the seasoned trout into the hot skillet and cook without moving it until the coating is golden and the fish releases easily from the pan, about 4 to 5 minutes on the first side. Carefully flip and cook the second side for 3 to 5 minutes more, until the trout is opaque and flakes easily with a fork at the thickest part.

Fluff and serve

Remove the bay leaves from the rice, then fluff it gently with a fork. Taste and adjust with a little more salt, black pepper, cajun seasoning, or red chili flakes if needed. Spoon the rice onto plates or a serving platter and place the trout on top or alongside. Spoon over any flavorful pan drippings and serve right away while everything is hot.