Blackened Catfish With Shrimp Sauce

Blackened catfish on a plateful of dirty rice for delicious comfort food.

Blackened Catfish With Shrimp Sauce

This undeniably flavorful dish enjoys a wide variety of herbs and spices. Quick and easy, less than 20 minutes from the stovetop to the dinner table. And, if you have a few more minutes, it perfectly combines with a savory shrimp sauce.

Course Main

Cuisine Southern

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 324kcal

Author Imma

Ingredients

Blackened Catfish

2 tablespoons (14g) paprika
2 teaspoons (4g) dried thyme
1½ teaspoons 8-9g) oregano
2 tablespoons (28g) garlic powder
2 tablespoons (20g) onion powder
½ tablespoon (1g) parsley, crushed
½-1 teaspoon (1-3g) ground black pepper
½-1 teaspoon (1-3g) cayenne pepper (optional)
2 tablespoons (28g) melted butter
4 catfish fillets (5-7 ounces each)

Optional Shrimp Sauce

2 tablespoons (28g) butter
1 tablespoon (15g) canola oil
2 tablespoons (15g) flour
½ medium onion, diced
½ cup (55g) diced green bell pepper
⅓ cup (40g) chopped celery (1-2 stalks)
2 teaspoons (10g) minced garlic
1 teaspoon (2g) thyme (fresh or dried)
1 bay leaf
1 cup (248g) chopped tomatoes
1 teaspoon (5ml) Worcestershire sauce
½ teaspoon (1-2g) smoked paprika
2 teaspoons (8g) Creole seasoning
2 cups (472ml) seafood broth (or sub with water)
1 pound (450g) shrimp, peeled and deveined (reserve shrimp shells for broth)
1 teaspoon (5ml) hot sauce (optional)
1 green onion, chopped
2-3 tablespoons (8-12g) chopped parsley

Instructions

Blackened Catfish

Heat the iron cast skillet until it is very hot, 5-10 minutes. While the skillet is heating, combine the paprika, dried thyme, oregano, garlic powder, onion powder, dried parsley, black pepper, and optional cayenne pepper in a bowl or jar and stir well.
Brush melted butter lightly over catfish fillets and sprinkle with the blackened seasoning mix. Repeat for the other side. Be sure to completely coat each fillet.
Pour the leftover butter into the hot skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. Homemade blackened seasoning will produce plenty of smoke in your kitchen, so another way to tell when to turn over your fillets is when the smoke turns gray.

Shrimp Sauce (Etouffee)

In a large Dutch oven or heavy-bottomed saucepan over medium heat, combine butter, oil, and flour until smooth.
Cook on medium heat, stirring continuously, for 10-12 minutes, and you’ve achieved the desired color. Don’t walk away from the stove during this process because it burns fast.
Add the onion, green bell pepper, and celery, and cook for 8-10 minutes, stirring frequently.
Then add the garlic, thyme, and bay leaf, continuing to stir for another 2 minutes.
Toss in the chopped tomatoes, Worcestershire sauce, smoked paprika, and Creole seasoning, and cook for 5 more minutes.
Gradually pour in about 2 cups of shrimp stock (see notes), bring to a boil, and let it simmer for a few minutes. Add the shrimp, and simmer for 5 more minutes. Or you may season the shrimp with Creole seasoning and sauté for about 5 minutes. Then throw it in at the last minute. You've got two options here – both work.
Adjust the thickness of the soup and flavor with more shrimp broth or water, hot sauce, and salt.
Stir in green onions and chopped parsley. Serve shrimp etouffee with the blackened catfish and cooked rice.

Notes

Frozen and fresh fillets work fine. If using frozen catfish, thaw overnight in the fridge.
Make your own shrimp broth by simmering the shrimp heads and shells, a bay leaf, and a pinch of thyme in 1½ cups of water for about 20 minutes. Strain, measure the broth, and add enough water to make 2 cups.
Nutritional information and cooking times don’t include the shrimp sauce.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition