Ingredients: 4 catfish fillets. 1 cup cornmeal. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 2 tablespoons olive oil. 1 cup diced andouille sausage. 1 onion, chopped. 2 cloves garlic, minced. 2 cans white beans, drained and rinsed. 1 cup chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1 bay leaf. Salt and pepper to taste. Chopped parsley for garnish.
Instructions: In a shallow dish, mix cornmeal, paprika, garlic powder, onion powder, salt, and pepper. Coat catfish fillets in the cornmeal mixture, shaking off any excess. Heat olive oil in a skillet over medium heat. Pan fry catfish fillets for about 3-4 minutes on each side until golden brown and cooked through. Remove from skillet and set aside. In the same skillet, add andouille sausage, onion, and garlic. Cook until sausage is browned and onions are translucent. Stir in white beans, chicken broth, thyme, oregano, and bay leaf. Season with salt and pepper. Simmer for about 10 minutes until flavors are well combined and beans are heated through, adding more chicken broth if necessary to reach desired consistency. Serve the pan fried catfish over the andouille smothered white beans, garnished with chopped parsley.
