Hake with Cajun and Dirty Rice
A bold and spicy Louisiana-style dish featuring Cajun-spiced hake fillets served over hearty dirty rice.
Marthinus StrydomThe Story
Hake with Cajun and Dirty Rice is a dish that pays homage to the rich culinary traditions of Louisiana, a melting pot of cultures and flavors. Cajun cuisine, with its roots in the French-speaking Acadian settlers who were exiled from Canada to Louisiana in the 18th century, is characterized by bold, spicy flavors and the use of local ingredients. The dish’s use of Cajun spices reflects this heritage, bringing together a blend of paprika, cayenne, garlic, and herbs to infuse the hake fillets with a robust taste. Dirty rice, a staple in Southern cooking, adds depth to the dish with its savory mix of rice, chicken livers, and vegetables, traditionally enhanced with the "holy trinity" of Cajun cooking: onions, bell peppers, and celery. Together, these elements create a vibrant and hearty dish that celebrates the spirit and flavors of Louisiana's diverse cultural history.
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Ingredients
Method
- Heat olive oil or bacon fat in a large pan over medium heat. Add ground meat and chicken livers. Cook until browned, about 5-7 minutes.
- Add onion, bell pepper, celery, and garlic. Sauté until soft, about 5 minutes.
- Stir in Cajun seasoning, thyme, and bay leaf. Add rice and toast for 1-2 minutes.
- Pour in chicken broth, bring to a boil, reduce to a simmer. Cover and cook for 20 minutes. Remove bay leaf, fluff rice, and stir in spring onions.
- Pat hake fillets dry. Rub with olive oil, then season with Cajun seasoning, smoked paprika, salt, and pepper.
- Heat a pan over medium-high heat. Sear hake for 3-4 minutes per side until golden and flaky. Add lemon juice in the last minute of cooking.
- Spoon dirty rice onto plates. Top with a Cajun hake fillet. Garnish with spring onions. Optional: Serve with a cold lager or iced tea.
