What happens when talented Charlotte cooks and chefs use Bo’s Famous Seasoning to create a brand new dish? Chef Chianti Peek took the challenge, along with four other chefs. Bon appétit!

Fried Catfish with Bojangles-Spiced Cajun Cream Sauce
By Chef Chianti Peek

RECIPE DESCRIPTION:

Just reading the title of this next dish is enough to make your salivary glands dance and your mouth water.  There are so many flavors going on in this recipe along with Bo’s Famous Seasoning. And while it might seem daunting for a beginner chef, if you follow each step, you will undoubtedly have a beautiful and tasty dish once you are at the finish line.

INGREDIENTS:

Creamy Cajun Bojangles Sauce

• 1 1/2 tsp Bo’s Famous Seasoning
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tbsp freshly minced garlic (about 4 large cloves)
• 1 tbsp all-purpose flour
• 1/2 cup dry white wine
• 1 1/2 cups heavy cream
• 1/2 cup (2 ounces) freshly grated Parmesan cheese
• Freshly minced parsley or basil or garnish (optional)
• 1/2 cup of red peppers
• 1/2 onion

Carolina Corn Succotash

• 10 oz. fresh or frozen baby lima beans (2 cups)
• 4 center-cut bacon slices
• 1 cup chopped sweet onion (from 1 small onion)
• 4 oz. fresh okra, cut into 1/2-inch-thick slices (1 cup)
• 1 garlic clove, finely chopped (1 tsp.)
• 3 cups fresh corn kernels (4 ears)
• 1 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 3 tbsp butter
• 5 oz. cherry tomatoes, halved (1 cup)
• 1/4 cup thinly sliced fresh basil

Catfish

• 4-6 catfish fillets, about 1-2 pounds
• 1 cup milk or buttermilk
• Salt
• 3/4 cup fine cornmeal (Do not use coarsely ground cornmeal)
• 1/2 cup flour
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp of Bojangles Spice Rub
• Oil for frying

Stone Ground Grits

• 4 cups water
• 3/4 tsp salt
• 2 tbsp unsalted butter
• 1 cup coarse stone-ground white grits*
• 1 cup whole milk
• 1/4 tsp black pepper

INSTRUCTIONS:

Creamy Cajun Bojangles Sauce

• Add 2 tablespoons of butter to the skillet. Add minced garlic, red peppers and onions cook until fragrant, about 30 seconds.
• Add flour; stir to combine. Cook 1 to 2 minutes. Add wine, stir to combine. Cook 1 to 2 minutes or until thickened.
• Add cream; stir to combine. Cook until thick and bubbly, 1 to 2 minutes.
• Add freshly grated Parmesan cheese; stir until melted.
• Cook over medium heat until bubbly. If desired, garnish with freshly minced Basil. Serve with stone ground grits

Carolina Corn Succotash

• Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
• While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
• Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
• Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

Catfish

• In a heavy frying pan (I prefer to use cast iron), pour enough oil to come 1/2 inch up the sides of the pan. Heat the pan on medium-high. While the oil is heating, soak the catfish in the milk or buttermilk.
• Heat your oven to 200°F and lay a cookie sheet inside. Place a wire rack on top of the cookie sheet.
• Mix together cornmeal, flour, spices for dredging-Mix the cornmeal, flour and spices together. (Or you can substitute your favorite seasoning instead.) Place in a shallow dish for dredging.
• Let the oil reach 350°F — a good test is to flick a little of the dry breading into the oil, and if it sizzles at once, you’re good to go.
• Once the oil is hot, sprinkle the catfish fillets with salt and dredge them into the breading. Shake off the excess and gently lay into the hot oil.
• Fry until golden brown, about 2-4 minutes, depending on how thick the fillet is. Use a metal spatula and gently turn the fish over and cook for another 2-4 minutes. Cast iron heats up and stays hot, so monitor the heat as you fry; you may need to lower the heat on the burner at some point.
• Once the fish is ready, move it to the oven while you cook the rest of the catfish. Keeping the fried catfish warm in the oven will help keep it crispy.

Stone Ground Grits

• Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
• Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to the bottom of the pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. (Grits will have a soft, mashed-potato-like consistency.) Stir in pepper and remaining tablespoon butter.

Photo Gallery

Enjoy photos of this dish shot by Ernesto Moreno.

About Chef Chianti Peek

Chef Chianti Peek has been crafting her culinary creations in the kitchen since she was 8 years old. Her father was the one who instilled the love of food as her focus, as well as her drive and determination. Whether she’s cooking for Cam Newton or Cardi B, Chef Chianti, creates clean eats with powerful appeal.

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