A Falcon Family Lenten Recipe
Just in time to make life easier during the Lenten forty-day fast, this recipe comes courtesy of Christine Fulton, a third-generation member of the Falcon family—founders of the Cajun Country Rice company. “Lent is a special time in our family, a time of reflection,” says Fulton. “This recipe is always one that we look forward to."

Ingredients:
2 cups Cajun Country Brown or Long Grain Rice      
2 cloves garlic, minced       
6 catfish filets                      
1 tsp. salt
3 tsp. brown mustard                   
1/2 tsp. red pepper
1 stick butter                       
1/2 tsp. black pepper
1 cup onion, chopped                   
1 tsp. Worcestershire sauce
½ cup green bell pepper, chopped           
1 can cream of mushroom soup
2 tsp. Cajun seasoning                   
1 pound Louisiana crawfish tails with fat

Directions:
Prepare your rice according to package directions. Preheat oven to 350 degrees. Rub catfish filets with brown mustard and Cajun seasoning. Place them on baking dish and bake for 15-20 minutes, depending on size, or until thickest part of filet pierces easily with a knife. Melt butter in skillet and sauté onions, bell pepper and garlic until tender. Add salt and next 4 ingredients and mix well, until soup is well creamed. Add crawfish and cook for 15 minutes, stirring often. Add green onions before serving. Place catfish filet on top of hot, delicious rice and top with etouffee. Bon appétit!

Note: Shrimp may be substituted for crawfish. Recipe serves six.

Available in medium and long grain, brown, jasmine and popcorn, Cajun Country Rice is a product of the Falcon Rice Mill. Founded in 1942, this family-owned and operated business produces rice that is 100% Louisiana grown. Located in Crowley, Louisiana, Falcon also produces TORO, Laredo, Home Country and Jackpot.  www.cajuncountryrice.com

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