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.

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.

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.

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.

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.