Catfish Atchafalaya with Dirty Rice

1. Rinse and clean the chicken gizzards thoroughly.

2. Season the gizzards with your favorite blend of spices.

3. Add the gizzards to a hot pan and sauté until browned.

4. Once browned, add water to the pan and bring to a boil.

5. Add in the crab boil, cover, and boil until the gizzards are fork-tender.

6. Once tender, add the gizzards to a food processor and pulse until finely chopped. Alternatively, use a knife.

7. Sauté the trinity (onions, bell peppers, and celery) in the pan.

8. Add the ground gizzards to the pan along with the reserved broth and season to taste.

9. Cook until most of the broth is reduced, then add the cooked rice and mix until the rice is fully coated or 'dirty.'

Fry Catfish

1. Dredge catfish in a dry mix of cornstarch, flour, and your preferred seasoning.

2. Fry it till golden brown.

3. Plate everything up and enjoy!