Cajun Blackened Snapper with Lemon-Butter Dirty Rice

Steps

1. Step 1

   Stir all the rub ingredients together in a small bowl. Set aside — you'll use about two-thirds on the fish and a spoonful in the rice.

   5 min

   • the rest of the sweet paprika
   • 2 tsp garlic powder
   • 1 tsp onion powder
   • 1 tsp dried thyme
   • 1 tsp dried oregano
   • 1 tsp fine salt
   • 1 tsp black pepper
   • 1/2 tsp cayenne pepper
   • 1/2 tsp smoked paprika
2. Step 2

   Melt the 2 tbsp butter in a large saucepan over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a spoon, until browned, 6–7 minutes.

   7 min

   • 2 tbsp unsalted butter
   • 8 oz bulk pork sausage (or andouille, casings removed)
3. Step 3

   Add the onion, bell pepper and celery and cook until softened, about 5 minutes. Stir in the garlic and 1 tsp of the Cajun rub and cook 1 minute more.

   6 min

   • 1 tsp sweet paprika
   • 1 yellow onion
   • 1 green bell pepper
   • 2 celery stalks
   • 3 cloves garlic
4. Step 4

   Stir in the rice and toast for 1 minute, then pour in the broth and scrape up any browned bits from the bottom. Bring to a boil.

   4 min

   • 1 1/2 cups long-grain white rice
   • 2 1/2 cups chicken broth
5. Step 5

   Cover, turn the heat to low and simmer until the rice is tender and the liquid is absorbed, 18 minutes. Leave the lid on and let it sit off the heat while you cook the fish.

   18 min, hands-off

6. Step 6

   Meanwhile, brush the snapper fillets all over with the 3 tbsp melted butter, then coat both sides generously with the remaining Cajun rub, pressing it on.

   5 min

   • 4 red snapper fillets (about 6 oz each), skinless
   • 3 tbsp unsalted butter
7. Step 7

   Turn on your exhaust fan or open a window — this smokes. Heat a large cast-iron skillet over high heat until a drop of water instantly sizzles away, 5 minutes. Add the oil and swirl.

   5 min

   • 1 tbsp neutral oil
8. Step 8

   Lay the fillets in the skillet without crowding (work in two batches if needed) and cook undisturbed until the crust is dark and set, 3 minutes. Flip and cook 2–3 minutes more, until the fish flakes easily. Move to plates.

   6 min

9. Step 9

   Take the skillet off the heat and let it cool for a minute. Add the 4 tbsp butter and swirl until melted, then stir in the lemon juice and parsley, scraping up the spiced bits in the pan.

   3 min

   • 4 tbsp unsalted butter
   • 1 lemon
   • 2 tbsp flat-leaf parsley
10. Step 10

    Fluff the rice with a fork, stir in the scallions and season with salt. Spoon the rice onto plates, set a fillet on top, and pour the lemon butter over the fish. Serve with lemon wedges.

    3 min

    • 2 scallions
    • salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026