Catfish-Shrimp Alfredo

Name: Catfish-Shrimp Alfredo
Yield: serves 4
Ingredients: 3 1/2 cups (7 sticks) salted butter; 3 bell peppers, preferably an orange, a red, and a yellow, diced; 6 cloves garlic, minced; 1 Vidalia or other sweet onion, chopped; 3 cups Jack’s Old South Original Rub, or 1 recipe Basic Barbecue Rub (page 20); 1 1/2 pounds catfish, cut into 4 pieces, each about 8 inches in length, or 4 catfish fillets (1 1/2 pounds total); 4 cups chicken broth; 1 cup orzo pasta; 1 cup quick-cooking wild rice; 16 large shrimp, peeled and deveined; 2 cups heavy cream; 1 cup freshly grated Parmigiano-Reggiano cheese; Freshly ground black pepper, to taste; 1 16-ounce can salad shrimp, drained; 1 6-ounce can crabmeat, drained and picked free of any broken shells

December 9, 2011

This dish might sound a little strange coming from me, I grant you that. But you know I wouldn’t bother with it if it didn’t make me some dough, and the concoction has won me a bunch of money in contest ancillary categories over the years. It’s a Myron Mixon original recipe if ever there was one.

Recipe notes

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