Blackened Catfish with Dirty Rice and Braised Greens

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Blackened Catfish

1. In a small bowl, combine 1½ teaspoons smoked paprika, 1 teaspoon garlic powder, ¾ teaspoon onion powder, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon cayenne pepper, ½ teaspoon freshly ground black pepper, and ¾ teaspoon kosher salt. 3 min
2. Pat the 4 catfish fillets thoroughly dry with paper towels, then brush both sides generously with 3 tablespoons melted unsalted butter. 3 min
3. Press the spice blend firmly onto both sides of each buttered fillet, coating evenly. 2 min
4. Heat a cast-iron skillet over high heat for 4–5 minutes until smoking hot, then add 1 tablespoon neutral oil and swirl to coat. 5 min
5. Timing-sensitive step. Lay the fillets in the skillet and sear undisturbed for 3–4 minutes until a dark, charred crust forms on the bottom — do not move them. 4 min
6. Timing-sensitive step. Flip each fillet once and cook a further 3 minutes until the fish is opaque through and flakes easily at the thickest point. 3 min
7. Transfer the fillets to a plate and serve immediately with lemon wedges alongside.

Dirty Ricebase

1. Finely dice the yellow onion, 2 celery stalks, and green bell pepper; mince the 3 garlic cloves; finely chop the 3 oz chicken livers; and finely dice the 3 oz andouille sausage. 10 min
2. Timing-sensitive step. Heat 1 tablespoon neutral oil in a heavy-bottomed pot or Dutch oven over medium-high heat, then add the andouille sausage and cook, stirring frequently, for 3 minutes until lightly browned. 3 min
3. Timing-sensitive step. Add the ground pork and chicken livers to the pot and cook, breaking up the meat, for 5 minutes until no pink remains. 5 min
4. Timing-sensitive step. Add the onion, celery, and green bell pepper and sauté for 5 minutes until softened, then stir in the garlic, ½ teaspoon smoked paprika, ¼ teaspoon cayenne, ½ teaspoon dried thyme, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper and cook 1 minute until fragrant. 6 min
5. Stir in the 1½ cups rinsed long-grain white rice, then pour in 2¾ cups chicken broth, scraping up any browned bits from the bottom of the pot. 2 min
6. Bring to a boil, then reduce heat to low, cover tightly, and cook for 18 minutes until the rice has absorbed all the liquid. 20 min
7. Remove from heat and let the rice steam, covered, for 5 minutes, then fluff with a fork. 5 min
8. Taste and adjust seasoning, then garnish with thinly sliced scallions before serving. 2 min

Braised Collard Greensside

1. Remove the stems from 1½ pounds of collard greens and cut the leaves into 1-inch ribbons; thinly slice the ½ yellow onion and smash the 3 garlic cloves. 8 min
2. Heat 1 tablespoon neutral oil in a large, deep pot or Dutch oven over medium heat, add the onion, and cook, stirring occasionally, for 5 minutes until softened and translucent. 5 min
3. Timing-sensitive step. Add the smashed garlic and ¼ teaspoon red pepper flakes and cook, stirring, for 1 minute until fragrant.
4. Add the collard ribbons in large handfuls, stirring each batch to wilt slightly before adding the next, until all the greens are in the pot. 4 min
5. Nestle the smoked ham hock into the greens, pour in 2 cups chicken broth, and season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. 2 min
6. Bring to a simmer, then reduce heat to low, cover, and braise for 35 minutes, stirring once or twice, until the greens are completely tender and silky. 35 min
7. Remove the ham hock, pull any meat from the bone, shred it, and stir it back into the greens along with 1 tablespoon apple cider vinegar. 3 min
8. Taste for seasoning, then transfer to a serving bowl and serve warm.