‍BLACKENED SEAFOOD AND OPELOUSAS CREAM SAUCE OVER DIRTY RICE

Looking for a new way to enjoy seafood? Try blackened seafood — Opelousas cream sauce over dirty rice or pasta for a flavorful and satisfying meal. 

If you love seafood and crave spicy, bold flavors, you'll want to try blackened seafood and Opelousas cream sauce over dirty rice. This is a simplified version of my favorite dish from ‘Pappadeaux Seafood Kitchen, a restaurant known for its superior service and food quality. This recipe combines juicy shrimp and flaky catfish with a creamy sauce served over a bed of fluffy, dirty rice or pasta of your choice

Blackened catfish and shrimp is a popular Cajun dish that involves seasoning the seafood with a mix of savory Blackened Cajun Seasoning and then searing them in a cast-iron skillet until they're charred on the outside but still tender and juicy on the inside. Read below to learn more about this Cajun-inspired dish and how to make this dish from the comfort of your home.

I usually stick to making this dish with Cajun’s Choice Blackened Seasoning. Still, you can also make the seasoning yourself by combining paprika, cayenne pepper, garlic powder, onion powder, thyme, kosher salt, and black pepper. The smoky flavor and aroma of the charring process are hard to replicate with other cooking methods.

Dirty rice is a beloved and traditional Louisiana Creole dish made by cooking long-grain white rice with small pieces of ground beef and green bell pepper, celery, and onion. The word gets its unique "dirty" color from adding meat and is then spiced with cayenne and black pepper to give it a delicious kick. If you do not have much time, try making boxed dirty rice. Also, you can pair this dish and place it over your favorite pasta. 

When layered over dirty rice or pasta, the blackened seafood and rice/pasta flavors complement each other perfectly. The rice or pasta acts as a neutral base for the catfish and shrimp, allowing the flavors of the blackened seasoning and the charred crust to stand out even more. The rice also absorbs the juices from the shrimp, creating a deliciously flavorful and moist bite. Garnish with lemon wedges and your favorite herbs, and you will have a restaurant-quality meal that everyone will love.

‍What is Opelousas Cream Sauce?

Opelousas cream sauce is a rich and creamy sauce traditionally made with heavy cream, butter, garlic, and a blend of Cajun spices. It's a famous sauce in Cajun cuisine and is often used to top seafood dishes, such as blackened shrimp, crawfish, or crab cakes. I elevated the sauce by adding flavor profiles to the sauce base with white sherry cooking wine, a spritz of lemon juice, and a nice helping of freshly grated parmesan to enhance the sauce's flavor.

The sauce has a tangy, slightly spicy flavor and is often served over rice or pasta to help balance out the richness of the sauce. It's a delicious accompaniment to seafood dishes and will surely add a bold and flavorful touch to any meal.

How to make Blackened Seafood and Opelousas Cream Sauce Over Dirty Rice

To make this dish at home, you'll need the following ingredients.

Ingredients:

For Blackened Shrimp and Catfish:

• ½ - 1 pound colossal white shrimp, peeled and deveined
• 4 (5-oz.) skinless catfish fillets 
• 4 tablespoons unsalted butter (divided into 2 tablespoons for each protein)
• 1/2 cup Blackening Cajun seasoning
• Salt and Pepper, to taste  
• 3 tablespoons neutral oil (I prefer avocado) or PAM High Heat Baking 

For Opelousas Cream Sauce

• 6 tbsp butter
• 1 shallot, chopped
• 4 garlic cloves, minced
• ¼ white sherry cooking wine
• 1 cup heavy cream
• 1 teaspoon Cajun or Creole seasoning 
• ¼ tsp paprika
• ¼ tsp jalapeño paste (if you can find it or cayenne)
• 6 ounces cooked jumbo lump crab meat (drained)
• 2 tablespoons dry instant roux mix
• Salt and pepper, to taste

For Dirty Rice 

• 6 oz andouille or chicken sausage 
• 1 pound ground turkey or beef
• ½ tsp dried tarragon (optional)
• ½ cup chopped green peppers
• ½ cup chopped white onions
• ½ cup chopped celery
• 2 garlic cloves Minced
• ¼ cup all-purpose flour
• 2 cups broth (chicken or vegetable)
• 1 bay leaf

Instructions:

To make Opelousas Cream Sauce

1. Melt butter over medium-low heat in a medium skillet.
2. Add in the chopped shallot and cook until translucent in color. 
3. Add garlic, and season the butter sauce with cajun seasoning and paprika.
4. Turn the heat up to medium and add the white sherry cooking wine. You can replace the cooking wine with chicken stock. The alcohol will cook off.
5. Stir in your heavy cream and heat until bubbling.
6. Add the jalapeño paste if using. 
7. Add in your lumped crab meat and mix until well combined.  
8. Stir in an instant dry roux mix, then sprinkle the cream sauce with herbs.
9. Season with salt and pepper to taste 
10. Reduce the temperature to low and simmer the cream sauce uncovered for 15 minutes until all the flavors have been incorporated. 
11. Remove the sauce from the heat and add in your parmesan cheese. Keep the sauce warm until the seafood is ready.

To make Dirty rice 

*Note: You can make boxed (8 oz.) Zatarain’s Dirty Rice 

1. Add the ground beef to a 12-inch skillet and cook over medium-high heat.
2. Toss in sausage slices and season the meat with Cajun spices and tarragon.
3. Let the meat brown for 4-5 minutes. Ensure that the protein is completely drained of excess fat.
4. Then add garlic, onions, green peppers, and celery. Cook until the garlic and onions are fragrant.
5. Stir in the flour until the meat is well coated.
6. Pour in the broth and add it to the skillet or pot. Deglaze the pot with a wooden or silicone spoon by scooping up any brown bits.
7. Turn the heat down to medium and add the bay leaf. Let the dish simmer for 7-10 minutes covered.
8. Take off the lid and discard the bay leaf.
9. Fluff the rice with a fork before serving.

To make Blackened Catfish and Shrimp

1. Wash and Pat dry your Catfish and Shrimp with a dry paper towel
2. Depending on your preference, peel and devein the shrimp and set aside.
3. In a bowl, mix the shrimp with blackening seasoning until evenly coated. Repeat the seasoning process for the Catfish fillets. The seasoning mixture should be enough for both the fish and shrimp. 
4. Preheat a cast iron skillet or heavy-bottomed pan over high heat for 5-10 minutes.
5. Once the skillet is heated, add neutral oil or spray the skillet with High Heat Baking Release Spray.
6. Add the melted butter to the skillet and swirl to coat.
7. Add the seasoned shrimp to the skillet and cook on each side for 2-3 minutes until cooked and blackened outside. Once cooked throughout, place in a heat-resistant bowl. 
8. Repeat the same process for the catfish.
9. Add 2 tablespoons of butter to the skillet and swirl to coat.
10. Add the seasoned catfish to the same oiled skillet and sear for 3-4 minutes on each side (depending on the thickness of the catfish fillets).
11. Remove the catfish from the skillet and place it on a heat-resistant plate. Immediately sprinkle a little fresh lemon juice on the fillets. 

To Serve

1. Place a scoop of dirty rice or cooked pasta on a plate. Add 1 to 2 catfish fillets,  then add a few blackened shrimp.
2. Drizzle the creamy Opelousas sauce over the seafood and rice/pasta, and garnish with additional herbs and a lemon wedge. 

Recipe Tips:

• Use a cast-iron skillet for the best sear on the shrimp.
• Make sure to overcrowd the skillet when cooking the seafood. Cook in batches if necessary to avoid steaming them.
• Make the dirty rice first. This ensures the rice is ready to go when the seafood and sauce are done.
• For the blackened catfish and Shrimp, preheat your skillet or pan over high heat for at least 5 minutes so it's nice and hot before you add the shrimp. It will help them get that crispy, blackened exterior without overcooking the inside. You need to make sure you have your stovetop vent on high. Also, open up some windows if necessary. 
• You can adjust how much blackening seasoning you use depending on how spicy you like your seafood. Make this your recipe!

FAQ’s

Can I use frozen shrimp instead of fresh shrimp?

Frozen seafood is a quick option for this rice recipe, but thoroughly thaw them before cooking. You can thaw the seafood in the refrigerator overnight or in a colander under cold running water for about 15-20 minutes.

Can I substitute other types of rice for dirty rice?

You can use any rice you like, but if you want to stick with the Creole-style theme of this dish, use long-grain white rice and add some Cajun seasonings like paprika, thyme, and cayenne pepper to give it some flavor.

How do I know when the seafood is done cooking?

Shrimp cook quickly, so they only need 2-3 minutes per side. They should turn pink and opaque when they're fully cooked. Overcooked shrimp will be tough and rubbery, so be careful not to overcook them. Cook fish until opaque and flakes easily with a fork. Instant read thermometer reads an internal temperature of 145°F.

Can I make the Opelousas cream sauce ahead of time?

Yes, you can make the sauce up to one day ahead of time and store it in the refrigerator. Reheat it gently on the stove or in the microwave before serving.

Is this dish spicy?

It can be, depending on how much seasonings and spices you use. If you're sensitive to spice, you can adjust the amount or omit the jalapeño paste altogether. The cream sauce helps to cool down the spice a bit.