White Beans and Rice with Fried Catfish

Brown Sausage & Sauté Vegetables

• Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Add the sliced andouille sausage and cook for 5-7 minutes, stirring occasionally, until browned and the fat has rendered.
• Using a slotted spoon, remove the sausage and set it aside, leaving the rendered fat in the pot.
• Add the chopped onion, celery, and bell pepper (the 'holy trinity') to the pot. Sauté for 6-8 minutes until softened.
• Stir in the minced garlic and cook for 1 more minute until fragrant.

Simmer the Beans

• Return the browned sausage to the pot. Add the soaked beans, chicken broth, bay leaves, and Cajun seasoning.
• Stir to combine and bring the mixture to a boil over high heat.
• Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours.
• Stir every 30 minutes to prevent sticking. The beans are done when they are very tender and creamy.

Thicken and Season

• Once the beans are tender, remove the lid. Use the back of a spoon to mash about a cup of the beans against the side of the pot. This will naturally thicken the gravy.
• Stir the mashed beans back into the mixture and continue to simmer, uncovered, for another 10-15 minutes to allow the gravy to thicken further.
• Remove the bay leaves. Stir in the salt and black pepper. Taste and adjust seasoning as needed.

Serve

• Ladle the hot white beans and sausage over a generous portion of cooked white rice.
• Garnish with freshly chopped green onions before serving.

Drain and Serve

• Using tongs, remove the cooked fillets from the skillet and place them on a wire rack set over a baking sheet to drain. This allows air to circulate, keeping the bottom crust crispy.
• Allow the oil to return to 350°F before frying the next batch.
• Serve immediately with fresh lemon wedges and your favorite Southern sides like tartar sauce, coleslaw, and hushpuppies.