Instructions
Step 1 Cook spaghetti according to package instructions, then drain and set aside. /nStep 2 Season catfish fillets with Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper. /nStep 3 Heat olive oil and butter in a skillet over medium-high heat, then cook catfish for 3–4 minutes per side until blackened and cooked through. /nStep 4 In another pan, sauté sausage until browned, then add shrimp and cook until pink. Remove and set aside. /nStep 5 In the same pan, sauté onion and bell pepper until softened, then add garlic. /nStep 6 Stir in diced tomatoes, tomato paste, chicken broth, heavy cream, and Italian seasoning. /nStep 7 Simmer sauce for 5–7 minutes, then add Parmesan cheese and stir until melted. /nStep 8 Return shrimp and sausage to the pan, then add cooked spaghetti and toss to coat. /nStep 9 In a separate pan, sauté green beans with butter and seasoning salt until tender. /nStep 10 Warm baked potato and top with butter and parsley. /nStep 11 Plate spaghetti with shrimp and sausage, add green beans and potato, then serve with blackened catfish on the side.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat spaghetti gently on the stovetop with a splash of broth or cream to loosen the sauce. Reheat catfish in a skillet to maintain texture. Avoid microwaving too long to prevent drying out the fish.
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