Cajun-Spiced Catfish with Dirty Rice and Collard Greens

Make the Cajun spice blend: In a small bowl, combine 2 tsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp black pepper, and 1/2 tsp kosher salt. Mix thoroughly and set aside.

Prepare the collard greens: Remove thick stems from 1 lb collard greens and roughly chop the leaves. Rinse thoroughly in cold water and drain. Finely dice the yellow onion (reserve half for dirty rice). Mince 2 garlic cloves.

Start the collard greens: In a large pot, add 1 small smoked ham hock and 4 cups water. Bring to a boil, then add half the diced onion and 2 minced garlic cloves. Add the collard greens in batches, allowing each batch to wilt before adding more. Season with 1/2 tsp kosher salt, reduce heat to medium-low, cover, and simmer for 35 minutes until tender.

Prepare the dirty rice ingredients: Dice 6 oz andouille sausage into small cubes. Trim and finely chop 4 oz chicken livers. Dice the remaining half of the onion, finely dice 2 celery stalks, dice 1 green bell pepper, and mince remaining 2 garlic cloves. Slice 3 scallions, separating white and green parts.

Cook the dirty rice base: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the diced andouille sausage and cook for 3 minutes until browned. Add the chopped chicken livers and cook for 2 minutes, breaking them up with a wooden spoon. Remove meat to a plate.

Build the dirty rice: In the same skillet, add 1 tbsp vegetable oil. Add the diced onion, celery, bell pepper, and scallion whites. Sauté for 5 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute until fragrant.

Finish the dirty rice: Add 1 cup long-grain white rice to the vegetables and stir to coat, toasting for 1 minute. Return the cooked sausage and liver mixture to the pan. Add 2 cups chicken stock and 1 tsp of the Cajun spice blend. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.

Prepare the catfish: Pat 4 catfish fillets dry with paper towels. Season both sides generously with the remaining Cajun spice blend, pressing gently to adhere.

Cook the catfish: Heat 1 tbsp vegetable oil in a large cast-iron or non-stick skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4 minutes without moving. Flip carefully and cook for another 3-4 minutes until the fish is golden brown, crispy on the outside, and flakes easily with a fork. Add 2 tbsp unsalted butter to the pan during the last minute, basting the fish.

Finish the collard greens: After 35 minutes of simmering, add 2 tbsp apple cider vinegar and 1 tsp hot sauce to the collard greens. Taste and adjust seasoning with additional salt if needed. Remove ham hock before serving.

Plate and serve: Fluff the dirty rice with a fork and stir in the sliced scallion greens. Divide the dirty rice among 4 plates. Place a Cajun-spiced catfish fillet on top of each portion. Serve the collard greens on the side with a squeeze of fresh lemon juice. Garnish with additional lemon wedges.