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[Recipe + Chef Spotlight] Chef Lee Leflore’s Cast Iron Catfish with Jalapeño Rice Pilaf

Feb 25, 2016 |

IMG_3519Recently, we caught up with Chef Lee Leflore from Greenwood, MS to get his take on a Mississippi favorite – catfish. He shared his Cast Iron Catfish with Jalapeño Rice Pilaf recipe with us, an easy recipe to try at home on any weeknight.

CHEF SPOTLIGHT: Chef Lee Leflore

Chef Leflore has dedicated his life to Delta cuisine and his vault of family recipes. On any given day at Serio’s, in Greenwood, Mississippi, you can taste that dedication. He honors his family’s classic Italian culinary traditions from the original Serio’s of the 1940’s while weaving his own contemporary twist into his cuisine, including a variety of fish, steak and healthy eating options.

Chef Leflore grew up with a unique Italian and Native American heritage. Traditional Italian Sunday dinners with the family sparked a lifelong love of amazing cuisine. Creating new dishes and updating classics is a competitive sport in his foodie family. While still in high school at only 17 years old, Leflore joined the Giardina’s team at The Alluvian, the historic anchor hotel in the midst of Greenwood, Mississippi, a mecca for admirers of Southern cuisine. At Giardina’s, he waited tables and cooked on the line every chance he got. Later he came back as Head Chef, where he quickly made his mark in the Southern food scene.

When preparing this recipe, we recommend using a Lodge cast iron skillet, Simmons Catfish brand catfish and Mississippi Blue Rice for the best results.


RECIPE: Cast Iron Catfish with Jalapeño Rice Pilaf

  • 1 (7-9) Simmons Catfish filet
  • 1 cup Mississippi Blue Rice
  • 3 Tbs jalapeños, chopped
  • 2 cups chicken stock

Instructions for Catfish

  1. Place catfish in hot cast iron, sear.
  2. Transfer skillet with fish into 425 degree oven until done.
  3. Salt and pepper to taste.

Instructions for Rice

  1. Combine rice, stock, and jalapeños in a quart stock pot. Bring to a boil.
  2. Reduce heat and simmer 15 to 20 minutes.
  3. Salt and pepper to taste.

Plate the dish as shown in the photo.

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