Description
A bold and spicy Southern classic featuring blackened catfish, succulent shrimp, and smoky sausage served over creamy, cheesy grits.
Ingredients
Scale
For the Crust:
- 4 catfish fillets
- 1 lb shrimp, peeled and deveined
- 1 lb andouille sausage, sliced
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 2 tablespoons blackening seasoning
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 green onions, sliced
- 2 cloves garlic, minced
Instructions
1. Prepare the Crust:
- In a large pot, bring chicken broth to a boil. Slowly whisk in grits, reduce heat to low, and cook for 20-25 minutes, stirring occasionally, until tender and thick.
- Stir in cheddar cheese, heavy cream, and 1 tablespoon butter until melted and creamy. Season with salt and pepper to taste. Keep warm.
- Combine blackening seasoning, paprika, garlic powder, onion powder, cayenne, black pepper, and salt in a small bowl. Pat catfish fillets dry and coat both sides generously with the seasoning mixture.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large cast-iron skillet over high heat until shimmering. Add catfish fillets and cook for 3-4 minutes per side until blackened and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil and butter. Cook sausage slices for 3-4 minutes until browned. Add shrimp and minced garlic, cook for 2-3 minutes until shrimp are pink.
- To serve, spoon a generous portion of grits onto plates, top with blackened catfish, shrimp, and sausage. Garnish with sliced green onions.
Notes
You can customize the seasonings to taste. For extra heat, add more cayenne or a splash of hot sauce.