Chef Allison's Baked Stuffed Catfish topped with Bisque
Posted by The Marketing Team on 07 Apr 2015 / 0 Comment

Hello Everyone!


We had a great time sampling at various Rouses Markets locations this past Saturday.  Chef Allison, the resident cook extraordinaire of Rouses on Baronne Street in New Orleans, created some fantastic combinations of Denicola's gourmet mixes.  Try this one out on your family!


Chef Allison's Baked Stuffed Catfish topped with Bisque


Ingredients  & Directions for Dirty Rice:

·      1 package of Denicola’s Dirty Rice

·      2 cups of water or chicken stock

·      ½ pound of ground pork

·      ½ pound of ground beef


Brown meat then add 2 cups of water & the Dirty Rice Mix.  Cook for 20 minutes stirring occasionally.


Baked Catfish Ingredients and Directions:

·      Catfish filets (look for thick ones)

·      Seafood seasoning, salt & pepper


Slice a “pouch” in each filet.  Stuff filets with Denicola’s Dirty Rice.  Season and place in a heated 350 oven for 8-10 minutes or until catfish is thoroughly cooked.


Bisque Ingredients & Directions:


·      1 package of Denicola’s Bisque

·      2 cups of water

·      1 cup of heavy whipping cream

·      Seafood of choice (optional)


Over a low heat on the stovetop, combine 2 cups of water & 1 package of Denicola’s Bisque Mix.  Simmer, stirring often for 10 minutes.  You may add seafood or vegetables at this time and continue to cook over low heat for about 10 minutes or until ready.  Pour heavy cream into the pot and mix.  Let this heat up, not boil, for 2 minutes.


Drizzle the Bisque over the Baked, Stuffed Catfish & serve!



~The Marketing Team~



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