Blackened Cajun Catfish Shrimp (Printable Version)
Bold Cajun catfish, shrimp, and sausage over creamy cheese grits.
# What You Need:
→ Seafood & Meats
01 - 4 catfish fillets (about 5 oz each)
02 - 8 oz large shrimp, peeled and deveined
03 - 8 oz andouille sausage, sliced into 1/4-inch rounds
→ Blackening Spice Mix
04 - 2 tsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1 tsp dried thyme
08 - 1/2 tsp cayenne pepper
09 - 1 tsp dried oregano
10 - 1 tsp salt
11 - 1/2 tsp black pepper
→ Grits
12 - 1 cup stone-ground grits
13 - 4 cups water
14 - 1 tsp salt
15 - 3 tbsp unsalted butter
16 - 1 cup shredded sharp cheddar cheese
17 - 1/2 cup whole milk or heavy cream
→ Additional
18 - 2 tbsp olive oil
19 - 2 tbsp unsalted butter
20 - 2 tbsp chopped fresh parsley
21 - Lemon wedges, for serving
# Directions:
01 - In a medium saucepan, bring water and 1 tsp salt to a boil. Gradually whisk in the grits. Reduce heat and simmer, stirring frequently, until thick and creamy (20-25 minutes for stone-ground grits). Stir in 3 tbsp butter, milk or cream, and cheddar cheese. Keep warm over low heat, stirring occasionally.
02 - In a small bowl, combine smoked paprika, garlic powder, onion powder, thyme, cayenne, oregano, salt, and black pepper.
03 - Pat catfish fillets and shrimp dry. Coat both sides of the catfish and shrimp with the blackening spice mix, pressing gently to adhere.
04 - Heat a large cast iron skillet over medium-high heat. Add sliced andouille sausage and cook until browned and slightly crispy, about 3-4 minutes. Transfer to a plate and keep warm.
05 - Add 1 tbsp olive oil and 1 tbsp butter to the skillet. When hot and shimmering, add the catfish fillets. Cook for 3-4 minutes per side until blackened and cooked through. Remove and keep warm.
06 - Add remaining olive oil and butter. Sauté shrimp for about 2 minutes per side until opaque and lightly blackened.
07 - Spoon the creamy grits evenly onto plates. Top with blackened catfish, shrimp, and sausage slices. Sprinkle with chopped parsley and serve with lemon wedges.
# Expert Tips:
01 -
- The contrast between the creamy grits and the spicy seafood is absolutely addictive.
- It brings the bold spirit of a Louisiana kitchen right to your dinner table.
02 -
- Pat the seafood completely dry so the spices stick and the skin blackens properly.
- Keep the heat high but do not burn the spices or they will taste bitter.
03 -
- Use a cast iron skillet for the best sear and blackened crust.
- Let the spice mix sit on the fish for a few minutes before cooking.