Blackened Redfish, Dirty Rice and Garlic Green Beans

Ingredients

• 1.5 cups long-grain white rice (rinsed until water runs clear)
• 0.5 lb ground pork
• 0.5 lb chicken livers (trimmed and finely minced)
• 2 tbsp vegetable oil
• 1 large yellow onion (finely diced)
• 1 medium green bell pepper (finely diced)
• 2 stalks celery (finely diced)
• 4 cloves garlic (minced)
• 3 cups low-sodium chicken broth
• 1.5 tbsp cajun seasoning (use a salt-free blend if possible to control sodium)
• 1 tsp dried thyme
• 1 large bay leaf
• 1 tsp salt (adjust to taste, depending on your seasoning blend)
• 0.5 tsp black pepper (freshly ground)
• 3 stalks green onions (thinly sliced, for garnish)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. 1

   Cook the Meats

   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Add the ground pork and cook, breaking it apart with a spoon, until browned and the fat has rendered, about 5-7 minutes. Drain all but 1 tablespoon of fat from the pot, then transfer the cooked pork to a separate bowl.
   • Add the finely minced chicken livers to the same pot. Cook for 3-4 minutes, stirring and breaking them into very small pieces until they are fully browned. Add the cooked livers to the bowl with the pork.
2. 2

   Sauté the Holy Trinity

   • To the same pot, add the diced onion, bell pepper, and celery (the 'holy trinity'). Sauté over medium heat for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
   • Add the minced garlic and cook for another minute until fragrant.
3. 3

   Combine and Toast Rice

   • Return the cooked pork and livers to the pot with the sautéed vegetables.
   • Stir in the rinsed long-grain rice, Cajun seasoning, dried thyme, salt, and black pepper. Mix thoroughly to coat the rice and toast for 1-2 minutes, which helps develop flavor and keep the grains separate.

Ingredients

• 1.5 lb fresh green beans (ends trimmed)
• 8 cup water (for boiling)
• 1 tbsp salt (for blanching water)
• 2 cup ice cubes (for ice bath)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 pcs garlic cloves (finely minced)
• 0.5 tsp black pepper (freshly ground)
• 1 tbsp lemon juice (freshly squeezed)
• 0.25 cup sliced almonds (toasted, for garnish)

Instructions

1. 1

   Prepare for Blanching: Bring a large pot of water to a rolling boil and add 1 tablespoon of salt. While the water heats, prepare an ice bath by filling a large bowl with cold water and ice cubes. Set it aside.

2. 2

   Blanch and Shock the Green Beans: Add the trimmed green beans to the boiling water. Cook for 2-4 minutes, until they turn bright green and are crisp-tender. Immediately use a slotted spoon to transfer the beans to the prepared ice bath. Let them cool completely for 2 minutes to stop the cooking process, then drain thoroughly in a colander.

3. 3

   Sauté the Aromatics: In a large skillet or pan, melt the butter with the olive oil over medium heat. Add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly. Be careful not to let the garlic brown or burn.

4. 4

   Combine and Finish: Increase the heat to medium-high. Add the drained green beans to the skillet. Toss well to coat in the garlic butter and sauté for 3-4 minutes, until the beans are heated through. Remove the skillet from the heat.

5. 5

   Season and Serve: Stir in the fresh lemon juice, the remaining 1/2 teaspoon of salt, and freshly ground black pepper. Toss to combine. Transfer to a serving dish, garnish with toasted sliced almonds, and serve immediately.