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1
Heat a smoker to 250F.
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2
In a large skillet over medium-high heat, melt 2 sticks of the butter.
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3
Add all but a handful (which youll use as a garnish) of the bell peppers to the pan and cook until they soften, about 3 minutes.
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4
Add 4 more sticks of butter, the garlic, and the onion.
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5
Saute together until the onion is soft and translucent, about 5 minutes.
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6
Take the pan off the heat and set it aside.
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7
Apply some of the rub to both sides of the fish fillets.
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8
Put the fillets on a large flat aluminum pan, place it in the smoker, and cook for 5 minutes.
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9
Remove the pan from the smoker, flip the fish over, and cook for 5 more minutes.
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10
Remove the pan from the smoker and transfer the fish to a large cast-iron skillet or other pan.
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11
Pour the bell pepper-onion-butter sauce over the fillets.
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12
Cover the skillet with aluminum foil and place it in the smoker.
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13
Cook for 10 minutes.
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14
Then remove the skillet and let the fish rest, still covered.
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15
While the fish is cooking, bring the chicken broth to a boil in a large pot.
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16
Add the orzo and cook for 5 minutes.
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17
Then add the wild rice and cook until the orzo is just done, about 5 minutes.
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18
Cover the pot and set it aside, off the heat.
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19
Apply the remaining rub to the shrimp.
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20
Place them on a flat aluminum pan, put the pan in the smoker, and cook for 10 minutes.
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21
While the shrimp are cooking, make the alfredo sauce: Heat the heavy cream in a deep saute pan over medium-low heat.
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22
Add the remaining 1 stick butter and whisk gently to melt.
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23
Sprinkle in the cheese and stir to incorporate.
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24
Season with freshly ground black pepper to taste.
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25
Stir the salad shrimp and crabmeat into the sauce.
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26
Stir over medium heat until hot.
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27
Stir half of the shrimp-crab sauce into the orzo mixture.
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28
Remove the shrimp from the smoker and let sit in the pan, still covered, until ready to use.
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29
Mound the orzo mixture on four plates.
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30
Lay the catfish fillets on top of the orzo mounds.
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31
Drizzle the remaining shrimp-crab sauce over the fish, and top that with the smoked shrimp.
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32
Garnish with the remaining diced bell peppers.
