I have never been to New Orleans, but I love everything about their cuisine—their traditions, their slow and low cooking methods, and especially their flavorful spices. Whether it’s Creole or Cajun—tomato or roux based, or a combination thereof—it all works for me. I mean how can you go wrong when your cuisine is influenced by France, Spain, and Africa!

So for yesterday’s special I made Blackened Catfish with Smoky Red Beans with Basmati Rice, Braised Mixed Greens in Apple Cider and a Spicy Creole Sauce.

When I blacken fish, I like to use a rub that doesn’t overpower the flavor of the fish. I feel that the blackening should provide great color, but also allow all the other components of the dish to shine through.  Also, too much blackening spice can give the fish a gritty taste and so I only sprinkle the top side of the fish with a light coat of seasoning. For the beans, I always recommend that you use dried or fresh. Yes, it’s a bit more time consuming to soak dried beans overnight or to shuck fresh beans, but the flavor and texture is well worth the effort.

After soaking the beans overnight, drain them and set aside.  Dice applewood smoked bacon and render until crispy. Next add finely diced onion, minced garlic and saute until soft.  Add the beans, a bay leaf, minced fresh thyme and chicken stock or water to cover. Simmer the beans on low adding additional stock or water until beans are al dente. When finished, drain the beans immediately and spread out on a sheet pan and chill until ready to use.

For my Creole sauce, I use Old Bay Seasoning. I grew up on the spice blend which is manufactured in my hometown of Baltimore, and I use it in a lot in chowders and with steamed shrimp and crabs. Old Bay has a high salt content on its own so be careful when adding additional salt to the dish, especially if you are reducing the sauce.

For the sauce, dice onion, celery and green pepper and saute until soft.  Next add minced garlic, chopped oregano, thyme and deglaze with white wine and reduce.  Add the Old Bay Seasoning and good quality canned tomatoes (pureed in a food processor), a bay leaf, Worcestershire sauce, and a small amount of water to cover. Bring the sauce to a boil and reduce heat and simmer slowly until thick.  Blend the sauce until smooth and stain through a small china cap.  You can then finish the sauce with a small amount of cream or salt and pepper upon serving.

Enjoy!