1 (14-ounce) can chicken broth, divided
1 1/2 cups water
1 1/2 cups long-grain rice
1 tablespoon bacon fat
1 onion, diced
1 celery rib, diced
1/2 green bell pepper, seeded and diced
1/2 cup finely chopped chicken livers
2 cloves garlic, minced
1/2 teaspoon salt
3 tablespoons Tony Chachere's Cajun Seasoning, divided
1 cup yellow cornmeal
1 1/2 pounds catfish fillets
1 cup buttermilk
1 cup all-purpose flour
1 cup vegetable oil
Green onion, chopped
Lemon wedges
In a saucepan, heat all but 1/2 cup of chicken broth in a saucepan, and add 1 1/2 cups water.
Bring to a boil and add the rice. Cover and cook on a simmer for 15 minutes.
Heat the bacon grease in large, heavy-bottomed pot.
Add the onion, celery and bell pepper, and cook until softened.
Add the chicken livers, garlic, salt, and 1 tablespoon of the Cajun seasoning. Stir and cook 5 more minutes.
Add the reserved chicken broth, and stir with a wooden spoon to bring up the fond. Simmer 1 minute, and add the rice.
In a large, shallow dish, mix the cornmeal and Cajun seasoning.
Dip the fish in buttermilk, shake off the excess, and coat both sides with flour.
Dip again in buttermilk, and coat with cornmeal mixture.
Heat the vegetable oil in a heavy-bottomed saucepan over medium-high heat.
Fry the fish about 3 to 4 minutes per side, until golden brown.
Serve the fish with the rice, and garnish with chopped green onion and the juice from a lemon wedge.
