Instructions
Step 1: In a small bowl, combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.
Step 2: Pat the catfish fillets dry and rub both sides with olive oil. Generously coat the fillets with the seasoning mixture.
Step 3: In a large saucepan, bring the chicken broth to a boil.
Step 4: Slowly whisk in the grits. Reduce the heat to low and cook, stirring frequently, for 20–25 minutes or until creamy and tender.
Step 5: Stir the heavy cream, butter, cheddar cheese, garlic powder, Cajun seasoning, salt, and black pepper into the grits. Keep warm.
Step 6: Heat a skillet over medium-high heat and melt the butter.
Step 7: Add the sliced smoked sausage and cook for 4–5 minutes until browned and slightly caramelized. Remove and set aside.
Step 8: In the same skillet, place the seasoned catfish fillets and cook for 3–4 minutes per side, or until the fish flakes easily with a fork.
Step 9: Spoon the creamy Cajun grits into serving bowls.
Step 10: Place a blackened catfish fillet on top of each serving of grits.
Step 11: Scatter the browned smoked sausage over the dish.
Step 12: Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover catfish, grits, and sausage separately in airtight containers in the refrigerator for up to 3 days.
Reheat the grits on the stovetop over low heat, adding a splash of broth, milk, or cream to restore their creamy consistency.
Warm the catfish and sausage in a skillet or oven until heated through.
Avoid overheating the fish, as it can become dry.
For best flavor and texture, enjoy this dish fresh, as catfish is at its peak when freshly cooked.
Continue on the next page