Back in the '80s, a Cajun chef named Paul Prudhomme had a hit on his hands and blackened redfish became his trademark.
Here's how you can do it at home.
Preparation tips: Cook brown rice according to package directions. In general, about { cup brown rice cooks to make about 2 cups cooked rice.
Substitute 1 pound boneless, skinless chicken breasts, cut into bite-size cubes for the fish. Cook until lightly browned and proceed as recipe directs, baking until the chicken is fully cooked.
Garnish, if desired, with a sliced jalapeno pepper.
