Blackened Catfish and Grits (With Shrimp & Sausage)

Are you craving the ultimate bowl of comfort food? Something that is simultaneously smoky, spicy, savory, and incredibly creamy? Look no further. This isn’t just a simple weeknight meal; it’s a full-blown Southern “surf and turf” experience in one bowl. We’re talking about perfectly Blackened Catfish with a crisp, spicy crust, resting on a bed of the most luxurious, Creamy Cheddar Grits you’ve ever had.

But we don’t stop there. We’re building layers of flavor by adding juicy, pan-seared Cajun shrimp and smoky andouille sausage. This recipe for Blackened Catfish, Shrimp, and Sausage with Creamy Cheddar Grits looks like it came from a high-end restaurant, but it’s surprisingly simple to pull together at home. Get ready for a new family favorite.

Ingredients for This Epic Grits Bowl

This recipe is all about its four-star components. Here is everything you’ll need, broken down.

this now & bake later ❤️

Timing

This impressive meal comes together much faster than you’d think, making it achievable for a special weeknight.

• Prep time: 15 minutes (mixing spices, prepping shrimp)
• Cook time: 30 minutes (Grits simmer while you cook the proteins)
• Total time: Approximately 45 minutes

Step-by-Step Instructions

Step 1: Start the Creamy Cheddar Grits

In a medium saucepan, bring the 3 cups of water and 1 cup of milk to a rolling boil. Slowly whisk in the grits to prevent any lumps from forming. Reduce the heat to low, cover, and let simmer, whisking occasionally.

• Tip: If using stone-ground grits, this step will take 20-25 minutes. If you’re using quick grits, they’ll be ready in just 5-7 minutes. Once the grits are thick and creamy, turn off the heat. Stir in the shredded cheddar, butter, garlic powder, salt, and pepper until everything is melted and velvety smooth.

Step 2: Brown the Sausage

While the grits are simmering, heat 1 tsp of butter or oil in a large, heavy skillet (cast iron is perfect) over medium-high heat. Add the sliced andouille sausage and cook for 3-4 minutes per side, until browned and crispy on the edges. Remove the sausage with a slotted spoon and set it aside.

Step 3: Cook the Cajun Shrimp

In the same skillet, add 1 tbsp of butter and 1 tbsp of olive oil. While it heats, toss your peeled shrimp with the Cajun seasoning, smoked paprika, black pepper, and garlic powder. Add the seasoned shrimp to the hot pan in a single layer. Cook for just 1-2 minutes per side.

• Tip: Don’t overcook! Shrimp are done the second they turn pink and opaque and curl into a “C” shape. Remove them from the pan immediately and set them aside with the sausage. A squeeze of fresh lemon at the end adds a nice brightness.

Step 4: Make the Blackened Catfish

This is the main event! In a small bowl, mix all the catfish spices: paprika, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper. Pat your catfish fillets dry with a paper towel and generously coat all sides with the spice blend.

In the same skillet (it’s okay if there are bits left!), add the remaining 2 tbsp of butter and 1 tbsp of olive oil. Once the butter is melted and foaming, carefully place the seasoned fillets in the pan.

• Tip: Blackening creates smoke, so turn on your vent fan! Cook for 3-4 minutes per side. The spices will form a dark, fragrant, and delicious crust. The fish is done when it’s blackened and flakes easily with a fork.

Step 5: Assemble Your Bowl

Time to build your masterpiece. Spoon a generous amount of the creamy cheddar grits into a shallow bowl. Top it with a blackened catfish fillet, and then arrange the Cajun shrimp and browned sausage around it. For a final, decadent touch, drizzle any remaining spiced butter from the pan over the top and garnish with fresh parsley.

Nutritional Information

This is a rich, hearty, and indulgent dish. The following is an estimated nutritional breakdown per serving (assuming this recipe makes 2 large servings).

• Calories: ~870 kcal
• Protein: 52 g
• Fat: 58 g
• Carbohydrates: 36 g
• Sugar: 4 g

(Note: These values are estimates and will vary based on the specific ingredients used, especially the fat content of the sausage and the use of heavy cream vs. milk.)

Healthier Alternatives

Want that Southern comfort flavor with a few lighter modifications? Here are some easy swaps:

• Lighter Grits: Replace the whole milk or heavy cream with low-fat milk. You can also use 4 cups of chicken broth instead of the water/milk combo. Use reduced-fat cheddar or use half the amount.
• Protein Swaps: Use a leaner turkey andouille sausage. For the fish, you can bake or air-fry the seasoned catfish instead of pan-searing it in butter.
• Cut the Butter: You can reduce the amount of butter and oil used for searing by using a high-quality non-stick pan.

Serving Suggestions

This is truly a one-bowl meal that has it all! It’s rich, so it doesn’t need much, but a little contrast is always nice.

• Side Dish: A simple green salad with a sharp, acidic lemon-vinaigrette is the perfect counterpoint to the rich, creamy grits.
• Vegetable: A side of simple, steamed collard greens or roasted okra would be fantastic.
• Beverage: Pair this with an ice-cold lager or a crisp, dry white wine like a Sauvignon Blanc to cut through the richness.

Common Mistakes to Avoid

• Lumpy Grits: This happens when you dump the grits in all at once. Solution: Pour the grits in a slow, steady stream while whisking constantly. This separates each grain and guarantees a smooth, creamy texture.
• Rubbery Shrimp: This is the #1 seafood sin! Solution: Cook them fast and on high heat. The second they turn pink (1-2 minutes per side), pull them from the pan. They will continue to cook from the residual heat.
• “Burnt” vs. “Blackened”: There’s a fine line. Blackening is about toasting the spices into a dark crust, not burning the fish. Solution: Use a heavy-bottomed pan (like cast iron) that holds heat well. If the pan is smoking uncontrollably and smells acrid, it’s too hot. You’re looking for a dark, fragrant crust, not a black, bitter char.
• Gritty Grits: If your grits taste “sandy,” they’re not done. Solution: Stone-ground grits need patience. If they are thick but still have a “bite,” add a splash more water or broth, cover, and let them simmer on low for another 5-10 minutes.

Storing Tips

This dish is absolutely best served fresh, but if you have leftovers, here’s how to manage them.

• Refrigerate: Store the grits and the protein/sausage mix in separate airtight containers in the fridge for up to 2 days. Seafood doesn’t hold well much longer than that.
• Reheat: The grits will solidify into a block when cold. The best way to revive them is in a saucepan over low heat. Add a splash of milk, broth, or water and whisk continuously until they are creamy and hot again. Reheat the catfish, shrimp, and sausage in a separate pan until just warmed through.
• Freezing: I do not recommend freezing this recipe. The texture of both the grits and the seafood will be compromised.

Conclusion

This Blackened Catfish and Grits bowl, loaded with shrimp and sausage, is the definition of soul food. It’s a symphony of textures and flavors—smoky, spicy, creamy, and savory. While it has a few different components, each step is simple, building on the last to create a final dish that is truly spectacular. It’s perfect for a special Sunday dinner, a brunch, or any time you want to treat yourself.

We hope you enjoy making this as much as you’ll enjoy eating it. Try it out and let us know in the comments how it turned out for you! We’d love to hear your feedback. Don’t forget to rate the recipe and subscribe for more delicious, from-scratch meals.

FAQs

Q1. What’s the difference between stone-ground and quick grits?

Stone-ground grits are made from the whole corn kernel, giving them a nuttier, more complex flavor and a “toothsome” texture. They take 20-25 minutes to cook. Quick grits (not instant) are ground finer and cook in 5-7 minutes. Both work for this recipe, but stone-ground grits will give you a more authentic, rustic result.

Q2. Is this recipe very spicy?

The heat is easy to control. The main source of spice is the cayenne pepper in the catfish rub. The recipe calls for ½ to 1 tsp—use ½ tsp for a mild kick and 1 tsp for a solid medium heat. You can also buy a mild andouille sausage if you’re sensitive to spice.

Q3. Can I use a different fish besides catfish?

Yes! This blackening spice is fantastic on any sturdy white fish. Tilapia, cod, or red snapper would all be excellent substitutes.

Q4. Can I make any of this ahead of time?

Partially. You can make the entire blackening spice blend and store it in an airtight jar. You can also slice your sausage and prep your shrimp. However, the grits and the seafood are best cooked right before serving for the best texture and flavor.

Blackened Catfish and Grits (With Shrimp & Sausage)

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• Author: Evelyn Marcella Rivera
• Total Time: 45 minutes
• Yield: 2 Large Servings 1x

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Description

This isn’t just a simple weeknight meal; it’s a full-blown Southern “surf and turf” experience in one bowl. We’re talking about perfectly Blackened Catfish with a crisp, spicy crust, resting on a bed of the most luxurious, Creamy Cheddar Grits you’ve ever had. We’re building layers of flavor by adding juicy, pan-seared Cajun shrimp and smoky andouille sausage. This recipe looks like it came from a high-end restaurant, but it’s surprisingly simple to pull together at home.

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Ingredients

For the Creamy Grits:

• 1 cup Stone-ground grits (or quick grits)

• 3 cups Water

• 1 cup Whole milk (or heavy cream)

• 1/2 cup Shredded sharp cheddar cheese

• 2 tbsp Salted butter

• 1/2 tsp Garlic powder

• To taste Salt & black pepper

For the Blackened Catfish:

• 2 Catfish fillets

• 1 tbsp Paprika

• 1 tsp Smoked paprika (optional)

• 1 tsp Garlic powder

• 1 tsp Onion powder

• 1 tsp Dried thyme

• 1 tsp Dried oregano

• 1/2- 1 tsp Cayenne pepper

• 1/2 tsp Freshly ground black pepper

• 1/2 tsp Salt

• 2 tbsp Salted butter

• 1 tbsp Olive oil

For the Cajun Shrimp:

• 10- 12 Medium shrimp, peeled & deveined

• 1 tsp Cajun seasoning

• 1/2 tsp Smoked paprika

• 1/4 tsp Black pepper

• 1/4 tsp Garlic powder

• 1 tbsp Salted butter

• 1 tbsp Olive oil

• 1 squeeze Fresh lemon juice (optional)

For the Sausage:

 

• 1 cup Smoked andouille sausage, sliced

• 1 tsp Cajun seasoning (optional)

• 1 tsp Butter or oil

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Instructions

1. Start the Creamy Cheddar Grits: In a medium saucepan, bring the 3 cups of water and 1 cup of milk to a rolling boil. Slowly whisk in the grits to prevent any lumps from forming. Reduce the heat to low, cover, and let simmer, whisking occasionally. (Stone-ground grits: 20-25 mins; Quick grits: 5-7 mins). Once the grits are thick and creamy, turn off the heat. Stir in the shredded cheddar, butter, garlic powder, salt, and pepper until everything is melted and velvety smooth.

2. Brown the Sausage: While the grits are simmering, heat 1 tsp of butter or oil in a large, heavy skillet (cast iron is perfect) over medium-high heat. Add the sliced andouille sausage and cook for 3-4 minutes per side, until browned and crispy on the edges. Remove the sausage with a slotted spoon and set it aside.

3. Cook the Cajun Shrimp: In the same skillet, add 1 tbsp of butter and 1 tbsp of olive oil. While it heats, toss your peeled shrimp with the Cajun seasoning, smoked paprika, black pepper, and garlic powder. Add the seasoned shrimp to the hot pan in a single layer. Cook for just 1-2 minutes per side. Remove them from the pan immediately and set them aside with the sausage.

4. Make the Blackened Catfish: In a small bowl, mix all the catfish spices: paprika, smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, salt, and pepper. Pat your catfish fillets dry with a paper towel and generously coat all sides with the spice blend. In the same skillet, add the remaining 2 tbsp of butter and 1 tbsp of olive oil. Once the butter is melted and foaming, carefully place the seasoned fillets in the pan. Cook for 3-4 minutes per side. The spices will form a dark, fragrant, and delicious crust. The fish is done when it flakes easily with a fork.

5. Assemble Your Bowl: Time to build your masterpiece. Spoon a generous amount of the creamy cheddar grits into a shallow bowl. Top it with a blackened catfish fillet, and then arrange the Cajun shrimp and browned sausage around it. For a final, decadent touch, drizzle any remaining spiced butter from the pan over the top and garnish with fresh parsley.

Notes

• Grits Timing: If using stone-ground grits, this step will take 20-25 minutes. If you’re using quick grits, they’ll be ready in just 5-7 minutes.
• Don’t Overcook Shrimp: Shrimp are done the second they turn pink and opaque and curl into a “C” shape. A squeeze of fresh lemon at the end adds a nice brightness.
• Ventilate: Blackening creates smoke, so turn on your vent fan!

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course, Seafood, Breakfast
• Method: Sautéing, Simmering
• Cuisine: American, Southern, Cajun

Nutrition

• Serving Size: 1 serving
• Calories: 870 kcal
• Sugar: 4 g
• Sodium: 1850 mg
• Fat: 58 g
• Saturated Fat: 29 g
• Unsaturated Fat: 29 g
• Trans Fat: 1.5 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 52 g
• Cholesterol: 360 mg