Description
A bold and flavorful one-pan Southern dish featuring blackened catfish and shrimp served over creamy, cheesy grits with spicy andouille sausage.
Ingredients
Scale
For the Crust:
- 4 catfish fillets (6 oz each)
- 1 lb large shrimp, peeled and deveined
- 1 lb andouille sausage, sliced
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- Chopped green onions for garnish
Instructions
1. Prepare the Crust:
- In a small bowl, combine Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Pat catfish and shrimp dry, then coat generously with the seasoning mixture.
- In a large skillet over medium-high heat, add vegetable oil. Sear catfish fillets for 3-4 minutes per side until blackened and cooked through. Remove and set aside.
- In the same skillet, cook sausage slices for 2-3 minutes until browned. Add shrimp and cook for 1-2 minutes per side until pink. Remove and set aside with catfish.
- In a medium saucepan, bring chicken broth to a boil. Gradually whisk in grits, reduce heat to low, and cook for 15-20 minutes, stirring occasionally, until thickened and tender.
- Stir in heavy cream, cheddar cheese, and butter into the grits until melted and creamy. Season with salt and pepper to taste.
- Plate the creamy grits, top with blackened catfish, shrimp, and sausage. Garnish with chopped green onions and serve immediately.
Notes
You can customize the seasonings to taste. For extra heat, add more cayenne or a dash of hot sauce.