In a large skillet, heat over medium heat until hot, then brown sliced sausage for about 5 minutes until crisp. Add chopped onion, celery, and bell pepper; sauté for 3-4 minutes until softened and aromatic. Stir in minced garlic, followed by 2 cups of uncooked long-grain rice, toasting it for about 1-2 minutes before adding 4 cups of chicken broth, Cajun seasoning, thyme, salt, and pepper. Bring to a boil, cover, and lower heat to simmer for 18-20 minutes until rice is tender and liquid is absorbed. Fluff with a fork and mix in chopped green onions.

While the rice is cooking, soak catfish fillets in buttermilk for at least 15 minutes to tenderize. In a shallow bowl, mix equal parts cornmeal and flour with Cajun seasoning. Heat oil in a deep skillet to 350°F. Dredge each fillet in the cornmeal mixture, pressing to coat. Fry the fillets for 3-4 minutes on each side until they’re golden brown and crispy. Once done, that beautiful crunch will make your mouth water—remove to a paper towel-lined plate to drain.

In a saucepan over medium heat, melt 2 tablespoons of butter, then sauté chopped onion and bell pepper for about 5 minutes until they soften. Add 2 minced garlic cloves, sautéing for an additional minute before stirring in 1 cup of crawfish tails and 1 diced tomato. Cook for 2-3 minutes until the crawfish is heated through. Pour in 1 cup of heavy cream, allowing the sauce to simmer on low for 3-5 minutes, stirring frequently until thickened. Season with salt and pepper to taste.

To serve, create a generous mound of fluffy dirty rice on each plate. Place a crispy catfish fillet atop the rice, then drizzle the creamy crawfish sauce over the top. Garnish with fresh chopped parsley or sliced green onions for a pop of color and freshness.