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Blackened Cajun Catfish Shrimp Sausage

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By Madeline Turner • June 13th, 2026
Blackened Cajun catfish shrimp sausage grits served with creamy cheese grits and fresh parsley Save
Blackened Cajun catfish shrimp sausage grits served with creamy cheese grits and fresh parsley | thereciperanch.com

This hearty Southern dish combines blackened catfish, succulent shrimp, and savory andouille sausage with creamy cheese grits for a rich Cajun comfort meal. The seafood is seasoned with a spicy blackening mix and seared to perfection, served over a bed of buttery, cheesy grits. Perfect for a flavorful dinner with a touch of Southern elegance.

The sizzle of spice hitting a hot cast iron skillet reminds me of noisy Friday nights in a tiny kitchen with friends. We crowded around the stove, eager for the first bite of something spicy and comforting. That smell of blackening seasoning mixing with melting butter is pure magic. It brings back the feeling of simple, shared happiness.

I once made this for a neighborhood dinner and watched everyone go silent as they took the first bite. It was the ultimate compliment when even the kids asked for seconds. Seeing plates go completely clean is the best feeling. Now it is my go to for impressing guests without stressing out.

Ingredients

  • 4 catfish fillets: A mild fish that holds up beautifully to high heat and heavy spices.
  • 8 oz large shrimp: Peel them yourself for the freshest taste and snap.
  • 8 oz andouille sausage: This adds a smoky depth that is essential to the Southern profile.
  • Stone-ground grits: They provide a texture that instant grits just cannot match.
  • Smoked paprika: The secret ingredient for that deep, dark color and smoky aroma.
  • Cayenne pepper: Adjust this to control exactly how much heat you want.
  • Sharp cheddar cheese: Use a good block and grate it yourself for the best melt.
  • Unsalted butter: Essential for richness in both the grits and the skillet.

Instructions

Get the grits going:
Boil your salted water and whisk in the grits slowly to avoid lumps. Let them simmer gently until they are tender and creamy.
Mix the magic dust:
Combine all the spices in a small bowl until they look uniform and fragrant.
Prep the seafood:
Pat the fish and shrimp very dry so the spice sticks and sears properly. Coat them generously with the spice mix.
Crisp the sausage:
Brown the andouille slices in a hot skillet to render out some fat. Set them aside on a plate.
Blacken the catfish:
Sear the fish in oil and butter until a dark crust forms. Flip carefully and cook until flaky.
Sauté the shrimp:
Toss the shrimp in the flavorful pan juices just until they turn pink.
Plate it up:
Spoon a bed of warm grits down and arrange the catfish, shrimp, and sausage on top.
Hearty bowl of Blackened Cajun catfish shrimp sausage grits topped with spicy seafood and andouille Save
Hearty bowl of Blackened Cajun catfish shrimp sausage grits topped with spicy seafood and andouille | thereciperanch.com

Serving this dish feels like bringing a little piece of the South to the table. It transforms a regular weeknight into a special occasion. The combination of textures and flavors never fails to impress.

Choosing the Right Fish

Catfish is traditional because it is sturdy enough for the high heat of blackening. If you cannot find it, tilapia or even snapper works in a pinch. Just make sure the fillets are not too thin or they will dry out.

Mastering the Grits

Stirring your grits is the most important part of the process. It prevents them from sticking and releases the starch for a creamier result. Keep the heat low so they cook slowly and evenly.

Serving Suggestions

A cold glass of sweet tea cuts through the spice beautifully. You can also serve it with a simple green salad to add freshness.

  • Squeeze the lemon wedges right before eating to brighten the dish.
  • Chop the parsley fresh to add a pop of color.
  • Keep the skillet hot to ensure the best sear on your seafood.
Southern-style Blackened Cajun catfish shrimp sausage grits plated with lemon wedges and golden brown crust Save
Southern-style Blackened Cajun catfish shrimp sausage grits plated with lemon wedges and golden brown crust | thereciperanch.com

Enjoy the rich flavors and the company you share this meal with.

Recipe FAQs

Yes, tilapia or snapper are great substitutes for catfish in this dish.

Add more shredded cheddar cheese or a splash of heavy cream to the grits for extra richness.

A crisp Sauvignon Blanc or a cold lager complements the bold Cajun flavors nicely.

Check the sausage label, as some store-bought sausages may contain gluten. Otherwise, the dish is naturally gluten-free.

Store components separately in airtight containers in the fridge for up to 3 days. Reheat gently before serving.

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Blackened Cajun catfish shrimp sausage grits served with creamy cheese grits and fresh parsley
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Blackened Cajun Catfish Shrimp Sausage

Bold Cajun flavors with catfish, shrimp, and sausage over creamy cheese grits.

Prep 25m
Cook 35m
Total 60m
Servings 4
Difficulty Medium

Ingredients

Seafood & Meats

  • 4 catfish fillets (about 5 oz each)
  • 8 oz large shrimp, peeled and deveined
  • 8 oz andouille sausage, sliced into 1/4-inch rounds

Blackening Spice Mix

  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Grits

  • 1 cup stone-ground grits
  • 4 cups water
  • 1 tsp salt
  • 3 tbsp unsalted butter
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup whole milk or heavy cream

Additional

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 tbsp chopped fresh parsley
  • Lemon wedges, for serving

Instructions

1
Prepare the Grits: Bring water and 1 tsp salt to a boil in a medium saucepan. Gradually whisk in the grits. Reduce heat and simmer, stirring frequently, until thick and creamy (20-25 minutes for stone-ground grits). Stir in 3 tbsp butter, milk or cream, and cheddar cheese. Keep warm over low heat, stirring occasionally.
2
Prepare the Blackening Spice Mix: Combine smoked paprika, garlic powder, onion powder, thyme, cayenne, oregano, salt, and black pepper in a small bowl.
3
Season Seafood: Pat catfish fillets and shrimp dry. Coat both sides of the catfish and shrimp with the blackening spice mix, pressing gently to adhere.
4
Cook Sausage: Heat a large cast iron skillet over medium-high heat. Add sliced andouille sausage and cook until browned and slightly crispy, about 3-4 minutes. Transfer to a plate and keep warm.
5
Blacken the Catfish: Add 1 tbsp olive oil and 1 tbsp butter to the skillet. When hot and shimmering, add the catfish fillets. Cook for 3-4 minutes per side until blackened and cooked through. Remove and keep warm.
6
Sauté the Shrimp: Add remaining olive oil and butter to the skillet. Sauté shrimp for about 2 minutes per side until opaque and lightly blackened.
7
Assemble: Spoon the creamy grits evenly onto plates. Top with blackened catfish, shrimp, and sausage slices. Sprinkle with chopped parsley and serve with lemon wedges.
Additional Information

Equipment Needed

  • Cast iron skillet
  • Saucepan
  • Mixing bowls
  • Whisk
  • Kitchen tongs

Nutrition (Per Serving)

Calories 670
Protein 46g
Carbs 38g
Fat 36g

Allergy Information

  • Contains fish, shellfish, dairy, and possible gluten (in store-bought sausage). Double-check all labels for allergens if needed.
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Madeline Turner

Madeline shares easy, comforting recipes and real-life kitchen tips for home cooks and food lovers.