BLACKENED CRAPPIE WITH ANDOUILLE, BEANS AND RICE

This family-style Blackened Crappie recipe was proudly created with the help of my nephew, Michael! He caught the crappies featured in this dish at his favorite Minnesota lake with his dad (my brother). Michael, who was 10 years old at the time of this writing, LOVES fishing and I’m happy to support his interests any way I can!

Recipe originally published January 2021. Updated February 2023.

FAMILY FISH TALES

My brother and I went on many fishing and camping trips with our parents and grandparents when we were growing up. The fresh lake fish caught and cooked on those trips – and enjoyed during visits to our grandparents’ farmhouse – was the best fish ever. There’s nothing like it!

I’m pretty sure the fond memories of those trips have a lot to do with the “magic” our grandma cooked with. But, fresh fish of any kind is truly a delicacy. Even the simplest preparations are amazing!

When I heard that my nephew caught three big crappies during an ice fishing adventure with his dad (my brother), I immediately started thinking about what to do with them. I wanted to find a “simple” way of preparing them, but I also wanted to create a hearty meal that the whole family could enjoy.

BLACKENED CRAPPIE

This is definitely not our grandma’s Shore Lunch preparation (although that would have been wonderful too), but it sure was a hearty and delicious way to enjoy the fresh fish.

The scratch-made blackening seasoning used here adds warm, versus super spicy, flavor. You can make it spicier if you want by adding cayenne and other spices! Because crappies are such delicate fish, I lightly seasoned them with salt & pepper first (rather than adding S & P to the seasoning itself), and then sprinkled on the blackening seasoning. This way, I could control the seasonings without overpowering the delicate fish or anyone’s palate!

The best thing about this Blackened Crappie recipe is that the rice, andouille, and beans, etc., can be prepared in advance. Then, the fish can be cooked up so it’s hot and fresh.

Handing this big casserole dish filled with my nephew’s fresh-caught crappies to my brother and his family made me one very happy Auntie. (And, yes, there was enough for us to enjoy as well!) For the record, the family reported back this Blackened Crappie dish was absolutely delicious – maybe even the best ever! (Hey, I’ll take it!)

MINNESOTA COOKBOOK LOVE!

This recipe was adapted from the Blackened Crappies with Red Beans & Rice recipe in Lake Fish: Modern Cooking with Freshwater Fish by Keane Amdahl. This beautiful cookbook is filled with unique, approachable and inspiring recipes for panfish, walleye, and many others. It’s a must for anyone who enjoys freshwater fish, and the recipes can be easily adapted for other types of fish, too. If you’re not sure what kind of fish to use in place of freshwater fish, just ask your favorite fish monger for suggestions! “Lake Fish” can be purchased on Amazon, or at Coastal Seafoods in Minneapolis and St. Paul.

ANDOUILLE NOTES

The Chef Martin Cajun Style Andouille Sausage used in this recipe also deserves special mention! I purchased it at Coastal Seafoods as well. It’s also available at restaurants, grocery stores and markets throughout the Midwest, and it can be purchased online !

We appreciate that “All of Chef Martin’s products are Gluten-free and made without nitrates or MSG”. The Andouille is incredibly flavorful with a respectable amount of heat. The flavors in this andouille are well balanced – not at all heavy or greasy – and it’s a perfect compliment to this dish!

ENJOY!

Blackened Crappie with Andouille, Beans and Rice

Blackened Crappie with Andouille, Beans and Rice might just be your new favorite lake fish recipe! It’s full of rich, hearty flavors yet the delicate crappie is still the star of the show. The scratch-made blackening seasoning can be adjusted to any palate, and the entire dish can be halved or doubled (or more) as needed. Enjoy!

Servings 4 - 6

Author Michele Phillips, BaconFatte.com

Ingredients

Blackening Seasoning

1 Tbsp. sweet paprika
1 Tbsp. smoky paprika
1 Tbsp. chipotle powder (use cayenne for a hotter, spicier mix)
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried oregano
Kosher salt & freshly ground black pepper, to taste*

For the Dish

1 large yellow onion, divided (about 3 cups chopped)
2 - 3 cloves garlic, finely chopped
2 Tbsp. butter (either salted or unsalted)
12 oz. Andouille sausage, cooked and sliced
1/2 cup water
6 cups cooked brown rice (cook according to package directions)
*½ of the cooked onions and garlic
2 Tbsp. vegetable oil (or other neutral oil)
1/2 cup white cheddar cheese - shredded (Optional, but delicious. Add more if you like!)
1, 15 oz. can black beans - drained and rinsed
1, 15 oz. can red kidney beans - drained and rinsed
1, 15 oz. can sweet corn kernels - drained
1, 15 oz. can diced tomatoes - drained, juice reserved
*remaining ½ of the cooked onions and garlic

For the Fish

6 crappie (or other lake fish) fillets - patted dry
1 - 2 Tbsp. butter
1 - 2 Tbsp. vegetable oil
Kosher salt & freshly ground black pepper - to taste

Instructions

SEASONING: Combine blackening seasoning ingredients in a small bowl and set aside.
Cook the rice according to package directions. Stir well, cover, and keep warm. See notes below for advance preparation.
Cook the onions and garlic. In a large fry pan over medium heat, melt the butter. Add the chopped onion and cook for 10 – 15 minutes, stirring occasionally. Allow onions to caramelize. Add chopped garlic, stir well and cook for two more minutes. Place cooked onions and garlic in a heat-safe bowl; cover and set aside.
RICE MIXTURE: Heat 2 Tbsp. vegetable oil over medium heat, and add 6 cups cooked rice to the fry pan along with ½ of the cooked onions and garlic. Stir well to combine, and cook until rice is heated (if prepared in advance). Add shredded cheddar cheese, season with salt & pepper to taste, and stir well. When done, place the rice mixture into a 9 x 13 oven-safe casserole dish, and cover to keep warm. Place (covered) in a 200 degree F oven to hold, if needed.
ANDOUILLE: In the same frypan, add ½ cup water and the andouille sausages (whole). Cover lightly and cook over medium heat – turning occasionally – for about 15 minutes or until most of the water evaporates and sausages caramelize a bit. If needed, add more water -a tablespoon at a time - and cook until the sausages caramelize. When done, slice the sausages and place in a covered, heat-safe bowl. Set aside.
Now add the remaining half of the cooked onion and garlic mixture to the fry pan along with the beans, corn, and tomatoes. Cook everything for about ten minutes, stirring often. Add the juice from the tomatoes at the end (optional, see notes below), and stir. Spoon the bean mixture over the rice in the casserole dish. Cover and keep warm.
Carefully wipe the (hot) fry pan clean with damp paper towel, and add 1 Tbsp. each butter and vegetable oil. Melt and combine butter & oil over medium heat. Working in batches to avoid crowding, place 2 – 3 of the crappie fillets in the fry pan, season lightly with salt and pepper, and then sprinkle with blackening seasoning to taste. Cook for about 2 minutes, carefully flip the fillets, season the other side, and continue to cook for 1 – 2 minutes (depending on fillet size). Fish should be completely opaque and cooked to an internal temperature of 140 degrees F.
To serve: Place the cooked fish on top of the Andouille, Beans and Rice, and Enjoy!

Recipe Notes

IF PREPARING RICE IN ADVANCE: Cook according to package directions. Allow to cool – stirring occasionally – and refrigerate in an air-tight container for up to two days. Then, follow “RICE MIXTURE” instructions.

TOMATO LIQUID: I like just a little “sauce” in the bean mixture, and add the tomato liquid at the end so combines with everything but doesn’t cook off. Adding the tomato liquid is optional; omit if you prefer a “dryer” beans & rice consistency.

BLACKENING SEASONING: This is not a spicy/hot seasoning, but it has plenty of depth and warmth (use cayenne instead of chipotle if you want a hotter seasoning). Because crappies are such delicate fish, I lightly season them with salt & pepper first, and then add the blackening seasoning separately. That way, I can control the amount seasonings without overpowering the delicate fish – and I can add a little more or less of the blackening seasoning on some of the fish to accommodate different preferences.

Store any remaining seasoning in an air tight spice/shaker jar to use for other dishes. Use within six months.

INTERESTED IN OTHER FLAVORFUL RECIPES? TRY THESE!

Stir Fried Wild Rice – aka, Minnesota Fried Rice

Lake Superior Whitefish Provencal

Blackened Steak Salad with Homemade Blackening Seasoning Mix recipe

BLT Caesar Salad – aka, BLTaesar Salad

Bacon Penne Florentine

Blackened Steak Tacos with Pumpkin, Sweet Corn and Red Bean Salsa

Argentinian Inspired Asado Platter

MAKING THIS BLACKENED CRAPPIE RECIPE?

I’d love to hear your “fish stories”! Please leave a note here on the blog in the comments below, and share your creations on Facebook, Pinterest and Instagram !

Make sure to use the hashtag #baconfatte and tag @baconfatte in your social media posts so I can see it!