Description
A hearty Southern dish combining blackened catfish, juicy shrimp, and smoky sausage served over rich, creamy cheddar grits for a comforting meal.
Ingredients
Scale
- For the Blackened Proteins:
- 1 lb catfish fillets, patted dry
- 1/2 lb large shrimp, peeled and deveined
- 1/2 lb smoked sausage, sliced into 1/4-inch rounds
- 4 tbsp blackening seasoning, divided
- 2 tbsp olive oil
- For the Creamy Cheddar Grits:
- 1 cup stone-ground grits
- 4 cups chicken broth
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup heavy cream
- 4 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- Garnish:
- 2 green onions, thinly sliced
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the grits: In a large saucepan, bring chicken broth to a boil. Stir in grits, reduce heat to low, and simmer covered for 20-25 minutes, stirring occasionally, until thickened.
- While grits cook, season the catfish, shrimp, and sausage: Rub catfish fillets with 2 tbsp blackening seasoning. Toss shrimp with 1 tbsp seasoning. Season sausage slices with remaining 1 tbsp seasoning.
- Cook the proteins: Heat olive oil in a large skillet over medium-high heat. Add sausage and cook for 5 minutes until browned. Add shrimp and catfish, cooking 3-4 minutes per side until shrimp are pink and catfish is blackened and flaky. Remove from heat.
- Finish grits: Stir in butter, cheddar cheese, heavy cream, salt, and pepper into the cooked grits until melted and creamy.
- Serve: Plate grits, top with blackened proteins, and garnish with green onions and parsley.
Notes
Adjust seasoning to taste for spice level. Ensure catfish is not overcooked for best texture. Pairs well with hot sauce.
Nutrition
- Calories: 650 kcal
- Sugar: 2g
- Fat: 40g
- Carbohydrates: 45g
- Protein: 35g