Flavorful Blackened Cajun Catfish and Shrimp Grits for Lunch

Blackened Cajun Catfish, Shrimp, and Sausage Grits – A Bold Comfort Dinner

This blackened Cajun catfish, shrimp, and sausage grits comes together in under 45 minutes, making it an ideal high-protein comfort meal for busy weeknights when you want something deeply satisfying. The catfish develops a dark, smoky crust while staying flaky inside, the shrimp turn plump and tender, and the smoky sausage adds richness throughout.

I first made this dish after a trip to New Orleans where a tiny corner spot served catfish so good I couldn’t stop thinking about it for weeks. Back in my own kitchen, I knew I had to recreate that bold, peppery bite with the creamy grits that made it unforgettable. This version is exactly what I wanted to build at home.

Why You’ll Love This Recipe

• One skillet handles the protein while the grits simmer, so cleanup stays easy
• Bold blackened seasoning creates deep flavor without needing hours of marinating
• Creamy stone-ground grits balance the spicy, smoky Cajun elements perfectly
• This meal feels like a Southern restaurant dinner but comes together in your own kitchen
• It is naturally high in protein and keeps you full for hours

Ingredients

• 4 catfish fillets (6 to 8 ounces each)
• 1 pound large raw shrimp, peeled and deveined
• 12 ounces andouille sausage, sliced into rounds
• 3 tablespoons Cajun blackening seasoning, divided
• 2 tablespoons vegetable oil or canola oil
• 2 tablespoons unsalted butter
• 1 cup stone-ground grits (not instant)
• 4 cups chicken broth or water
• 1 cup whole milk or heavy cream
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter for the grits
• Salt and black pepper to taste
• 2 green onions, sliced thin, for garnish
• Hot sauce for serving (optional)

Instructions

• Pat the catfish fillets and shrimp dry with paper towels, then season all sides generously with the Cajun blackening seasoning.
• In a large skillet over medium-high heat, add the vegetable oil and let it shimmer for about 2 minutes.
• Sear the catfish fillets for 3 to 4 minutes per side until the crust is dark brown and the fish flakes easily. Remove and set aside on a plate.
• In the same skillet, add the sliced andouille sausage and cook for about 5 minutes until browned on both sides. Remove and set aside with the catfish.
• Add the butter to the skillet, then sear the seasoned shrimp for 2 minutes per side until pink and curled. Remove from heat.
• While the protein cooks, bring the chicken broth to a boil in a medium saucepan. Slowly whisk in the stone-ground grits, reduce the heat to low, and simmer for 20 to 25 minutes, stirring occasionally.
• Stir in the whole milk, cheddar cheese, Parmesan, and 2 tablespoons of butter into the grits. Season with salt and pepper to taste.
• To serve, spoon a generous portion of creamy grits onto each plate, top with a piece of blackened catfish, a few shrimp, and several slices of sausage.
• Garnish with sliced green onions and a dash of hot sauce if desired.

Pro Tips

• The key to a true blackened crust is a very hot pan and thorough drying of the fish. Any moisture on the surface will create steam instead of a deep, dark sear.
• Stone-ground grits need patience. Stir them every few minutes to prevent sticking, and taste for doneness around the 20-minute mark. They should be tender but not mushy.
• If you cannot find andouille sausage, a firm smoked sausage or kielbasa works well and still gives you that smoky backbone.
• Do not overcrowd the pan when searing. Cook the catfish in batches if necessary so each fillet has direct contact with the hot surface.
• Taste the grits before adding extra salt, as the blackening seasoning and cheese both bring saltiness to the finished dish.

Variations

• Swap the catfish for blackened salmon, trout, or even chicken breast for a different protein option that still works well with this seasoning.
• Use quick-cooking grits if you are short on time, but reduce the liquid slightly and expect a less creamy texture.
• Add sautéed bell peppers and onions to the sausage step for extra vegetables and sweetness against the spice.
• For a dairy-free version, substitute the milk and cream with unsweetened oat milk or extra broth, and use a dairy-free cheese alternative in the grits.

Frequently Asked Questions

• Can I use frozen catfish or shrimp for this recipe? Yes, but thaw them completely in the refrigerator overnight and pat them very dry before seasoning to get a proper blackened crust.
• How spicy is the blackened seasoning? It depends on the blend you use. You can adjust the heat by using a milder Cajun seasoning or adding extra paprika and reducing cayenne if you prefer less kick.
• What type of grits works best here? Stone-ground grits give the creamiest, most textured result. Avoid instant grits as they turn gluey and lack the hearty texture this dish needs.
• Can I make the grits ahead of time? Yes, you can cook the grits up to two days in advance. Reheat them slowly with a splash of milk or broth to bring back their creamy consistency.
• How do I store leftovers and reheat them? Store the grits and protein separately in airtight containers in the refrigerator for up to three days. Reheat the grits on the stovetop with a little liquid and warm the fish and shrimp gently in a skillet to avoid drying them out.
• Is this recipe gluten-free? The ingredients as listed are naturally gluten-free, but check your Cajun seasoning label and sausage ingredients to be sure there are no additives or fillers containing gluten.

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Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.