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 information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat a smoker to 250°F.
Step 2
In a large skillet over medium-high heat, melt 2 sticks of the butter. Add all but a handful (which you’ll use as a garnish) of the bell peppers to the pan and cook until they soften, about 3 minutes. Add 4 more sticks of butter, the garlic, and the onion. Sauté together until the onion is soft and translucent, about 5 minutes. Take the pan off the heat and set it aside.
Step 3
Apply some of the rub to both sides of the fish fillets. Put the fillets on a large flat aluminum pan, place it in the smoker, and cook for 5 minutes. Remove the pan from the smoker, flip the fish over, and cook for 5 more minutes.
Step 4
Remove the pan from the smoker and transfer the fish to a large cast-iron skillet or other pan. Pour the bell pepper-onion-butter sauce over the fillets. Cover the skillet with aluminum foil and place it in the smoker. Cook for 10 minutes. Then remove the skillet and let the fish rest, still covered.
Step 5
While the fish is cooking, bring the chicken broth to a boil in a large pot. Add the orzo and cook for 5 minutes. Then add the wild rice and cook until the orzo is just done, about 5 minutes. Cover the pot and set it aside, off the heat.
Step 6
Apply the remaining rub to the shrimp. Place them on a flat aluminum pan, put the pan in the smoker, and cook for 10 minutes.
Step 7
While the shrimp are cooking, make the alfredo sauce: Heat the heavy cream in a deep sauté pan over medium-low heat. Add the remaining 1 stick butter and whisk gently to melt. Sprinkle in the cheese and stir to incorporate. Season with freshly ground black pepper to taste. Stir the salad shrimp and crabmeat into the sauce. Stir over medium heat until hot.
Step 8
Stir half of the shrimp-crab sauce into the orzo mixture.
Step 9
Remove the shrimp from the smoker and let sit in the pan, still covered, until ready to use.
Step 10
Mound the orzo mixture on four plates. Lay the catfish fillets on top of the orzo mounds. Drizzle the remaining shrimp-crab sauce over the fish, and top that with the smoked shrimp. Garnish with the remaining diced bell peppers.
