Blackened Cajun Catfish & Shrimp Grits Recipe
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Blackened Cajun Catfish, Shrimp & Sausage Grits Recipe with Thick Cajun Butter Drip – A Bowl of Southern Comfort
Let me tell you about the first time I truly understood what a bowl of grits could be. I was standing in my tiny Paris apartment kitchen, still a student at Le Cordon Bleu, homesick for the bold, unapologetic flavors I grew up with in Morocco. My mother would layer spices like a painter layers color — cumin, paprika, saffron — each one telling a story. That night, I made my first batch of creamy cheese grits, topped them with seared shrimp and a spicy butter sauce, and something clicked. This Blackened Cajun catfish shrimp sausage grits recipe is the grown-up, NYC-meets-the-South version of that revelation. It’s the bowl I turn to when I need to feel wrapped in warmth, flavor, and a little bit of magic.
Imagine this: a pile of stone-ground grits, so creamy and rich they almost hum with butter and cheddar cheese. On top, perfectly blackened catfish — flaky, with a dark, smoky crust that gives way to tender white flesh. Plump pink shrimp, seared just until they curl and turn sweet. Smoked sausage, browned and crisp at the edges. And then — this is where the recipe earns its name — a thick, velvety Cajun butter cream sauce, loaded with garlic and a whisper of heat, that you literally pour over the whole bowl until it drips down the sides in glossy ribbons. It’s Southern comfort food, yes, but with a French-trained, Moroccan-raised cook’s obsession with layering flavors and textures.
Every time I make this Cajun seafood and grits dish — and I’ve made it more times than I can count — I get the same reaction: people close their eyes after the first bite. That pause says everything. In this post, I’m sharing the exact technique for blackening catfish without burning the seasoning, the secret to grits that are creamy without being gluey, and the simple trick to keeping shrimp plump and juicy. I’ve also included my favorite substitution for the sausage and a few ways to lighten it up without losing that soul-deep satisfaction. Let’s get cooking.
Why This Blackened Cajun Catfish, Shrimp & Sausage Grits Recipe Is the Best
The Flavor Secret: What sets this recipe apart is the “Thick Cajun Butter Drip” — a sauce I developed during my pastry days in Paris when I became obsessed with emulsifications. Instead of a thin, watery sauce, this one is built by deglazing the cast-iron skillet right after searing the seafood, so every bit of those browned, spicy bits (the fond) gets incorporated into the cream. It’s a French technique applied to bold Cajun flavors, and it creates a sauce that clings to every grain of grits and every piece of fish.
Perfected Texture: The grits themselves are a non-negotiable for me. Stone-ground grits, slow-cooked with a mix of chicken broth and heavy cream, then finished with freshly grated cheddar and a pat of butter. That combination gives you a base that’s sturdy enough to hold the seafood but so creamy it feels indulgent. I learned the importance of freshly grated cheese from my mother — pre-shredded cheese has anti-caking agents that prevent it from melting smoothly — and that rule applies here without exception.
Foolproof & Fast: Even though this looks and tastes like a weekend project, it comes together in about 40 minutes flat. The key is the order of operations: start the grits, sear the sausage while they cook, blacken the seafood, and make the sauce in the same pan. One skillet, one saucepan, and a whole lot of flavor. For this blackened catfish and shrimp recipe, I’ve also included visual cues for each step so you know exactly when the grits are thick enough, when the shrimp are perfectly pink, and when the sauce has reached that luscious, pour-ready consistency.
Blackened Cajun Catfish, Shrimp & Sausage Grits Recipe Ingredients
I pick up my stone-ground grits from the Union Square Greenmarket in NYC — there’s a mill from upstate that sells the most incredible heirloom corn grits. The catfish and shrimp I get from the fishmonger in Chelsea Market, where I can see the ice glisten and know everything is fresh. And the smoked sausage? That comes from a little butcher shop in Harlem that makes their own andouille-style links with just the right amount of smoke and spice. Here’s exactly what you’ll need for this creamy cheese grits with sausage masterpiece.
Ingredients List
- The Creamy Cheese Grits: 1 cup stone-ground grits, 2 cups chicken broth, 2 cups heavy cream or whole milk, 1 1/2 cups cheddar cheese freshly grated, 2 tbsp unsalted butter, Salt and black pepper to taste
- The Blackened Seafood & Sausage: 2 catfish fillets cut into bite-sized chunks, 1/2 lb large shrimp peeled and deveined, 6 oz smoked sausage sliced, 2 tbsp blackened or Cajun seasoning, 1 tbsp olive oil, 2 tbsp butter
- The Thick Cajun Butter Drip: 2 tbsp butter, 1/4 cup heavy cream, 2 cloves garlic minced, 1/2 tsp Cajun seasoning, Fresh parsley chopped (for garnish)
Ingredient Spotlight
Stone-Ground Grits: The backbone of this dish. Unlike instant grits, stone-ground grits retain the corn’s germ and hull, giving them a nutty, corny flavor and a rustic texture that holds up beautifully to the rich sauce. Look for them in the grain aisle or order online from a Southern mill. If you can’t find stone-ground, use polenta (coarse-ground) as a substitute — it will still be delicious, though slightly firmer in texture.
Catfish: Catfish is the classic choice for blackening because its firm, mild flesh takes on the spicy crust beautifully without falling apart. Look for farm-raised U.S. catfish — it’s sustainable, mild, and widely available. If you can’t find catfish, red snapper or even cod fillets work well, though the cooking time will vary slightly depending on thickness.
Smoked Sausage: The smoky, savory depth of the sausage is what makes this dish feel so complete. I use a good-quality smoked sausage (like kielbasa or andouille) that’s already fully cooked and just needs to be browned. If you want to go the extra mile, andouille sausage adds a beautiful peppery kick that complements the blackening seasoning perfectly.
Blackened/Cajun Seasoning: This is where the magic happens. Don’t skimp on the seasoning — you want the seafood to be heavily coated so it forms that signature dark, flavorful crust as it sears. I use a blend of paprika, cayenne, garlic powder, onion powder, oregano, thyme, and black pepper. If you’re using a store-bought blend, check the salt content and adjust accordingly.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Stone-ground grits | Polenta (coarse) | Slightly firmer, less creamy; still very good |
| Catfish | Red snapper or cod | Milder flavor; adjust cook time for thickness |
| Smoked sausage | Andouille sausage | More peppery, deeper smoke flavor |
| Heavy cream (for grits) | Whole milk + 1 tbsp butter | Less rich, but still creamy |
| Cheddar cheese | Pepper jack or gouda | Adds extra heat or smoky depth |
How to Make Blackened Cajun Catfish, Shrimp & Sausage Grits — Step-by-Step
Trust me when I say this: if you can stir a pot and handle a hot skillet, you can absolutely nail this recipe. Let’s break it down into five straightforward steps that will have you sitting down to a bowl of pure comfort in under an hour.
Step 1: Cook the Grits
In a medium saucepan, bring the chicken broth and heavy cream to a gentle boil. Slowly whisk in the stone-ground grits — this slow addition prevents lumps and ensures a silky texture. Reduce the heat to low, cover, and let simmer for 15 to 20 minutes, whisking occasionally until perfectly thick and tender. Remove from heat and stir in the grated cheddar and butter until smooth, rich, and velvety.
💡 Stella’s Pro Tip: For the creamiest grits, always add the grits to the liquid in a slow, steady stream while whisking constantly. And don’t forget to taste halfway through — if they need a pinch of salt, add it now so the flavor builds evenly.
Step 2: Sear the Sausage
Heat a large cast-iron skillet over medium-high heat. Drop in the sliced smoked sausage and sear until deeply browned and crisp on the edges, about 2 to 3 minutes per side. Remove and set aside. The fond left behind in the pan is pure gold — don’t wipe it out, as it will flavor the seafood and the sauce.
⚠️ Common Mistake to Avoid: Crowding the pan. If you add too many sausage slices at once, they’ll steam instead of sear. Work in batches if needed to get that beautiful deep brown crust.
Step 3: Blacken the Seafood
Toss the catfish chunks and raw shrimp heavily in the blackened Cajun seasoning — really coat them well so every piece has a generous, dark layer of spice. Heat the olive oil and melt the butter in the exact same skillet. Sear the catfish and shrimp for 2 to 3 minutes per side until the fish is perfectly flaky with a dark crust and the shrimp turn beautifully bright pink. Remove and set aside with the sausage.
💡 Stella’s Pro Tip: The key to blackening without burning is to use a heavy pan (cast-iron is ideal) and get it hot, but not screaming. Medium-high heat is perfect — any hotter and the seasoning will scorch before the seafood cooks through. If you see the seasoning starting to blacken too quickly, reduce the heat slightly.
Step 4: Make the Thick Drip
In the same hot skillet, melt the extra butter and sauté the minced garlic until fragrant — about 30 seconds. Whisk in the heavy cream and extra Cajun seasoning, letting it simmer for 1 minute until it reduces into a completely smooth, thick, and velvety Cajun butter cream sauce. The sauce should be thick enough to coat the back of a spoon.
⚠️ Common Mistake to Avoid: Over-reducing the cream. Once you add the cream, watch it carefully — it only needs about 60 seconds to thicken. If it simmers too long, it can separate or become too thick to pour beautifully over the bowl.
Step 5: Assemble and Drip
Heavily spoon the hot, creamy cheese grits into serving bowls. Top generously with the blackened catfish chunks, bright pink shrimp, and browned sausage slices. Flood the entire bowl with a massive, heavy, scroll-stopping thick creamy Cajun butter sauce drip straight from the pan! Garnish with fresh chopped parsley and serve immediately.
💡 Stella’s Pro Tip: For the most dramatic presentation — and yes, I’m all about that — use a deep, wide bowl so the sauce pools at the bottom and every spoonful catches some. Serve with crusty bread or cornbread to soak up every last drop of that buttery Cajun cream sauce.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Cook the Grits | 15–20 minutes | Thick, creamy, holds a slight ribbon when stirred |
| 2 | Sear the Sausage | 4–6 minutes total | Deep brown crust on both sides, edges crisp |
| 3 | Blacken the Seafood | 4–6 minutes total | Dark crust on catfish, shrimp bright pink |
| 4 | Make the Thick Drip | 1–2 minutes | Sauce coats the back of a spoon |
| 5 | Assemble and Drip | 2 minutes | Sauce pools at the bottom of the bowl |
Serving & Presentation
This is the kind of dish that demands a bowl — wide, shallow, something that lets you see all the layers. I like to start with a generous scoop of the creamy cheese grits, then arrange the catfish, shrimp, and sausage on top in a way that feels intentional but not fussy. Then comes the moment I look forward to most: taking the skillet with the Cajun butter sauce and pouring it directly over everything, watching it cascade down the sides and pool at the bottom. It’s theatrical, yes, but more importantly, it ensures every single bite is coated in that luscious drip.
For garnish, I use fresh chopped parsley for a pop of color and freshness — a little brightness against all that richness. Sometimes I’ll add a sprinkle of sliced green onions or a few dashes of hot sauce at the table for anyone who wants an extra kick. In my NYC kitchen, I often serve this with a side of crusty sourdough from the farmers market, but a warm piece of cornbread would be right at home too. It’s the kind of meal that makes you want to sit down, take a deep breath, and savor every single bite.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Crusty sourdough, cornbread, simple green salad | Soaks up the sauce; adds crunch or freshness |
| Sauce / Dip | Extra Cajun butter sauce, remoulade, hot sauce | Enhances the bold flavors; adds heat or tang |
| Beverage | Cold beer (lager), iced tea, sparkling lemon water | Cuts through the richness; refreshes the palate |
| Garnish | Fresh parsley, sliced green onion, a pinch of cayenne | Adds color and a fresh, bright finish |
Make-Ahead, Storage & Reheating
Between my recipe development work and the chaos of NYC life, I’m a big believer in cooking smart. This recipe lends itself beautifully to meal prep. I’ll often make a big batch of the grits and the Cajun butter sauce on Sunday, then sear the seafood and sausage fresh when I’m ready to eat. The seafood is so quick to cook — just a few minutes — that it’s almost as fast as reheating takeout. Here’s my tested system for keeping everything at its best.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container, separate components | 3–4 days | Reheat grits with a splash of broth/cream on stovetop; sear seafood fresh |
| Freezer | Freezer-safe container, grits only | Up to 2 months | Thaw overnight in fridge, reheat with extra cream; cook seafood fresh |
| Make-Ahead | Grits and sauce in separate containers | Up to 2 days in advance | Reheat grits gently; sear seafood and sausage when ready to serve |
When reheating the grits, don’t just nuke them — trust me, they’ll turn into a gluey mess. Instead, transfer them to a saucepan, add a splash of chicken broth or heavy cream, and warm them over low heat, stirring frequently until they’re creamy and smooth again. The Cajun butter sauce can be reheated in a small skillet over low heat, whisking in a teaspoon of cream if it’s thickened too much. The seafood and sausage are best cooked fresh, but if you have leftovers, reheat them gently in the skillet with a little butter — never the microwave, which will toughen the shrimp.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Cajun Chicken & Sausage Grits | Replace catfish and shrimp with blackened chicken thighs | Land-lovers, budget-friendly, meal prep | Easy |
| Dairy-Free / Lighter Version | Use oat milk and vegan butter for grits; skip cream in sauce | Dairy-free diets, lighter weeknight meal | Easy |
| Smoked Seafood Twist | Use smoked catfish or trout; reduce blackening seasoning | Smoke flavor lovers, special occasions | Medium |
Cajun Chicken & Sausage Grits
This is my go-to variation when I want the same bold, comforting flavors but with a more budget-friendly protein. Boneless, skinless chicken thighs are perfect here — they stay juicy and flavorful under the blackened crust. Season the thighs generously with Cajun seasoning, then sear them in the same cast-iron skillet for about 4 to 5 minutes per side until the crust is dark and the chicken is cooked through. Let them rest for a few minutes before slicing and serving on top of the grits with the sausage and sauce. I sometimes add a pinch of smoked paprika to the seasoning blend when I make this version — it deepens the smokiness and reminds me of the grilled meats my mother would make for our family gatherings in Morocco.
Dairy-Free / Lighter Version
For those nights when I want all the flavor without the full dairy load, I make this lighter version. Use unsweetened oat milk (or almond milk) in place of heavy cream for the grits, and substitute a good vegan butter or olive oil for the butter. The grits won’t be quite as rich, but they’ll still be creamy and satisfying. For the Cajun butter drip, replace the heavy cream with full-fat coconut milk — it adds a subtle sweetness that plays beautifully with the spices, and it thickens nicely. Use the same amount of butter (or vegan butter) and proceed as directed. This version has become a favorite among my readers who follow a dairy-free diet, and it’s also a lovely lighter option for a weeknight dinner when you want something cozy but not too heavy.
Smoked Seafood Twist
Every time I visit the Brooklyn Smoked Fish Company at the farmers market, I pick up a piece of smoked trout or smoked catfish and immediately think of this recipe. For this variation, use smoked catfish or trout in place of the fresh catfish. Since the fish is already cooked, you don’t need to sear it for long — just warm it through in the skillet with a little butter for about 30 seconds per side. Reduce the blackening seasoning by half since smoked fish already has a strong flavor profile. The combination of the smoky fish with the creamy grits and the rich Cajun butter sauce is absolutely stunning. I like to finish this version with a squeeze of lemon juice and a sprinkle of fresh dill — a nod to the Scandinavian-style preparations I discovered during my time in Paris.
What is the best way to blacken catfish without burning the seasoning?
The key to perfectly blackened catfish without burning the seasoning is all about your pan temperature and oil choice. Use a heavy cast-iron skillet and heat it over medium-high heat — not high — until it’s hot but not smoking. Add a combination of olive oil and butter; the olive oil has a higher smoke point that prevents the butter from burning. Coat the catfish chunks generously with the blackening seasoning, then place them in the hot pan. Cook for 2 to 3 minutes per side. You want the seasoning to form a dark, flavorful crust, but if you see it starting to turn black too quickly, reduce the heat slightly. The catfish is done when it flakes easily with a fork and the crust is deeply browned but not acrid. If you’re worried about overcooking, you can also blacken the fish in batches to avoid overcrowding the pan, which lowers the temperature and leads to steaming instead of searing.
Can I use andouille sausage instead of regular smoked sausage for the grits?
Absolutely, and I actually encourage it if you want an extra layer of authentic Cajun flavor. Andouille sausage is a smoked, spiced pork sausage that originated in French and Cajun cuisine — it’s firmer in texture and has a more pronounced peppery, garlicky kick compared to regular smoked sausage. When you sear andouille in the cast-iron skillet, it releases even more of that beautiful rendered fat and spice, which then flavors the seafood and the Cajun butter sauce. If you’re using andouille, you may want to reduce the added Cajun seasoning in the sauce by just a tiny pinch, since the sausage already brings significant heat. Andouille is widely available in most US grocery stores these days — look for it in the sausage section near the kielbasa and smoked bratwurst.
How long should I cook the shrimp to keep them from getting rubbery in this dish?
Shrimp cook very quickly, and the window between perfectly pink and rubbery is surprisingly narrow. For this recipe, cook the shrimp for no more than 2 to 3 minutes per side, depending on their size. You’ll know they’re done when they turn a bright, opaque pink and curl into a loose C-shape — if they curl into a tight circle, they’re overcooked. I recommend using large or jumbo shrimp (16–20 count per pound) for this dish because they’re easier to sear without overcooking and they stay plump and juicy. The key is to cook them over medium-high heat in the same skillet you used for the sausage, so the pan is already hot and seasoned. Add the shrimp in a single layer and don’t move them for the first 1 to 2 minutes — let the blackened crust form. Then flip and cook just until the second side is pink. Sear them right before serving so they stay tender.
Can I substitute the grits with polenta or another side for this Cajun recipe?
Yes, you can substitute stone-ground grits with coarse-ground polenta, and the result will be quite similar in texture and flavor. Polenta is essentially the Italian version of grits — both are made from ground corn, but polenta is usually ground from a different variety of corn and has a slightly firmer, more granular texture. To make the substitution, use the same liquid ratios and cooking method as the grits, but note that polenta typically cooks in about 20 to 25 minutes, slightly longer than stone-ground grits. If you’re looking for a completely different side, creamy mashed potatoes or even a bed of fluffy white rice would work beautifully with the blackened seafood and Cajun butter sauce. For a low-carb option, try cauliflower grits — simply pulse cauliflower florets in a food processor until they resemble rice, then cook them with cream and cheese in a skillet until tender.
Can I make this dish ahead of time for a dinner party?
Absolutely, and I often do this when I’m hosting. The best make-ahead strategy is to cook the grits and the Cajun butter sauce up to two days in advance, then sear the seafood and sausage fresh just before serving. The grits reheat beautifully — transfer them to a saucepan, add a splash of chicken broth or cream, and warm them over low heat, stirring until creamy. The sauce can be reheated in a small skillet or saucepan over low heat, whisking in a teaspoon of cream if it’s thickened. The seafood and sausage are so quick to cook that they can be done while the grits are reheating, so the whole assembly takes about 10 to 15 minutes. This approach lets you enjoy the company without being stuck in the kitchen, and the fresh-seared seafood ensures the best texture and flavor.
What can I use instead of heavy cream to make the grits creamy?
If you don’t have heavy cream on hand, you can still make incredibly creamy grits using a few different substitutes. Whole milk is the simplest and most accessible alternative — use it in the same amount as the heavy cream, and add an extra tablespoon of butter at the end to boost the richness. For a dairy-free option, full-fat oat milk or canned coconut milk (the unsweetened kind) work surprisingly well; oat milk adds a subtle sweetness and a creamy consistency, while coconut milk brings a lightly tropical note that pairs nicely with the Cajun spices. If you’re using a lower-fat milk like 2% or skim, the grits will still be good but won’t have the same velvety texture, so I recommend adding a tablespoon of cream cheese or an extra pat of butter to help mimic the richness.
How do I keep the blackened seasoning from making the dish too salty?
This is a common concern with blackened recipes, and the solution is simple: choose a low-sodium or salt-free Cajun seasoning blend, or make your own. Many store-bought blackening seasonings are heavy on salt because salt is a cheap filler. If you’re using a pre-made blend, check the sodium content on the label — if it’s over 300mg per teaspoon, consider cutting the amount slightly or using a salt-free blend and adding salt separately to taste. When I make my own blackening seasoning, I use a base of smoked paprika, garlic powder, onion powder, cayenne, oregano, and thyme, with just a pinch of salt. This gives me full control over the salt level. Remember that the sausage and the cheese in the grits also add salt to the dish, so it’s better to undersalt the seasoning and adjust at the table.
Can I use frozen shrimp and catfish for this recipe?
Yes, you can use frozen seafood, but proper thawing is essential for the best results. Thaw frozen shrimp and catfish overnight in the refrigerator, or for a quicker method, place them in a sealed bag and submerge in cold water for about 15 to 20 minutes. Once thawed, pat the seafood very dry with paper towels — excess moisture is the enemy of blackening because it creates steam and prevents that dark, crispy crust from forming. If the seafood is wet, the seasoning can also become pasty and slide off during cooking. After patting dry, season and cook as directed. Keep in mind that previously frozen seafood may release a bit more water when cooking, so you might need to cook it for an extra 30 seconds per side to allow the moisture to evaporate.
Share Your Version!
There’s something truly special about this Blackened Cajun Catfish, Shrimp & Sausage Grits recipe — it’s the kind of dish that brings people together around the table, slows down the evening, and creates those moments you remember long after the plates are cleared. I hope you make it your own, whether that means using andouille for extra spice, swapping in chicken for the seafood, or serving it over creamy polenta with a side of cornbread.
When you do make it, I’d love to hear how it turned out. Leave a star rating and a comment below — tell me what variations you tried, or share a photo of your bowl on Instagram or Pinterest and tag @leosfoods. And here’s a question for you: what’s the one flavor that always makes you feel at home? For me, it’s the combination of smoky, spicy, and creamy all in one bite. I can’t wait to hear what it is for you.
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
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Blackened Cajun Catfish, Shrimp & Sausage Grits
A rich, comforting Southern bowl loaded with beautifully blackened flaky catfish, bright pink shrimp, and savory smoked sausage over perfectly creamy cheese grits. Every single bite is flooded with a massive, heavy, scroll-stopping thick creamy Cajun butter sauce drip!
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- The Creamy Cheese Grits
- 1 cup stone-ground grits
- 2 cups chicken broth
- 2 cups heavy cream or whole milk
- 1 1/2 cups cheddar cheese, freshly grated
- 2 tbsp unsalted butter
- Salt and black pepper to taste
- The Blackened Seafood & Sausage
- 2 catfish fillets, cut into bite-sized chunks
- 1/2 lb large shrimp, peeled and deveined
- 6 oz smoked sausage, sliced
- 2 tbsp blackened or Cajun seasoning
- 1 tbsp olive oil
- 2 tbsp butter
- The Thick Cajun Butter Drip
- 2 tbsp butter
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- 1/2 tsp Cajun seasoning
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Grits: In a medium saucepan, bring the chicken broth and heavy cream to a gentle boil. Slowly whisk in the stone-ground grits. Reduce the heat to low, cover, and let simmer for 15 to 20 minutes, whisking occasionally until perfectly thick and tender. Remove from heat and stir in the grated cheddar and butter until smooth, rich, and velvety.
- Sear the Sausage: Heat a large cast-iron skillet over medium-high heat. Drop in the sliced smoked sausage and sear until deeply browned and crisp on the edges. Remove and set aside.
- Blacken the Seafood: Toss the catfish chunks and raw shrimp heavily in the blackened Cajun seasoning. Heat the olive oil and melt the butter in the exact same skillet. Sear the catfish and shrimp for 2 to 3 minutes per side until the fish is perfectly flaky with a dark crust and the shrimp turn beautifully bright pink. Remove and set aside with the sausage.
- Make the Thick Drip: In the same hot skillet, melt the extra butter and sauté the minced garlic until fragrant. Whisk in the heavy cream and extra Cajun seasoning, letting it simmer for 1 minute until it reduces into a completely smooth, thick, and velvety Cajun butter cream sauce.
- Assemble and Drip: Heavily spoon the hot, creamy cheese grits into serving bowls. Top generously with the blackened catfish chunks, bright pink shrimp, and browned sausage slices. Flood the entire bowl with a massive, heavy, scroll-stopping thick creamy Cajun butter sauce drip straight from the pan! Garnish with fresh chopped parsley and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
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