Instructions
Step 1. In a saucepan bring the chicken broth and water to a gentle boil over medium heat. /n Step 2. Slowly whisk in the grits and reduce the heat to low, stirring frequently to prevent lumps. /n Step 3. Cook the grits for about 15–20 minutes until thick and creamy. /n Step 4. Stir in butter, shredded cheddar cheese, diced jalapeno, salt, and black pepper until smooth and creamy, then keep warm. /n Step 5. Pat the catfish fillets dry and season them evenly with blackening seasoning, paprika, and garlic powder. /n Step 6. Heat olive oil in a skillet over medium-high heat and cook the catfish for about 3–4 minutes per side until blackened and cooked through, then remove and set aside. /n Step 7. In the same skillet add butter, sliced sausage, and cook for about 3 minutes until lightly browned. /n Step 8. Add the shrimp and minced garlic to the skillet and cook for 2–3 minutes until the shrimp turn pink and fully cooked. /n Step 9. Spoon the creamy jalapeno cheddar grits into serving bowls. /n Step 10. Place the blackened catfish on top of the grits and add the shrimp and sausage around it, finishing with a sprinkle of fresh parsley.
Storage and Reheating Tips
Store leftover grits and seafood separately in airtight containers in the refrigerator for up to 2 days. Reheat the grits gently on the stove with a splash of broth or milk to restore their creamy texture. Warm the catfish, shrimp, and sausage in a skillet over medium heat until heated through before serving.
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