(WJBK) - Impress your friends and family with this delicious recipe and a little help from Beans & Cornbread Soulful Bistro.
Stop by the market for your favorite fresh fish and shrimp. Call Beans & Cornbread (B&C) to order a quart of our award winning Louisiana style gumbo and collard greens. It's just that easy to make this fabulous soulful dish anytime. Bon Appetit!
Ingredients 2 pcs of farm raised catfish (substitute tilapia or ocean perch) 4 oz yellow cornmeal 4 peel and deveined shrimp 8 oz B&C collard greens 8 oz B&C Louisiana Style Gumbo Cooked white rice Salt & pepper to taste 3 oz vegetable oil
Directions 1. Salt and pepper fish and shrimp to taste and coat fish in cornmeal 2. Pan sauté both fish and shrimp in oil on medium heat, turning occasionally. Cook for approx. 12 minutes. Drain fish and shrimp. 3. Cook rice per package instructions. Set aside. 4. Assemble your "Swamp Thang." Spoon 5 oz. of cooked rice on a medium plate. Place cooked fish on top of the bed of rice. 5. Warm B&C's Louisiana style gumbo and collard greens, if necessary. Smother fish with B&C gumbo and top with B&C collard greens. 6. Garnish with 2 cooked shrimp and serve immediately.
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Get this recipe courtesy of Jim Glowacki and the folks at the St. Mary's Polish Country Fair happening May 24-27 on the grounds of St. Mary's Preparatory in Orchard Lake.
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