Jul 14 2026
Restaurants›Copeland's of New Orleans›Blackened Trio Recipe

Blackened Trio Recipe

Inspired by Copeland's of New Orleans
Time1h
Serves4

Blackened Chicken, Blackened Catfish, and Blackened Shrimp served over angel hair pasta and topped with lemon bordelaise sauce.

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Ingredients

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Blackened Chicken

Blackened Catfish

Blackened Shrimp

Angel Hair Pasta

Lemon Bordelaise Sauce

Method

Blackened Chicken

  1. 1

    Prepare the Chicken

    Pat the chicken breasts dry with paper towels. Rub the blackening seasoning evenly over the chicken on all sides.

  2. 2

    Cook the Chicken

    In a skillet, heat olive oil over medium-high heat. Once hot, add the seasoned chicken breasts and cook for about 6-7 minutes per side or until the chicken is cooked through and has a dark, blackened crust. Remove from skillet and let rest before slicing.

Blackened Catfish

  1. 3

    Prepare the Catfish

    Pat the catfish fillets dry with paper towels. Rub the blackening seasoning evenly over the fillets on both sides.

  2. 4

    Cook the Catfish

    In the same skillet used for the chicken, add more olive oil if necessary and heat over medium-high heat. Add the catfish fillets and cook for about 4-5 minutes per side until they are cooked through and blackened. Remove and let rest.

Blackened Shrimp

  1. 5

    Prepare the Shrimp

    In a bowl, toss the shrimp with blackening seasoning until evenly coated.

  2. 6

    Cook the Shrimp

    In the skillet, add olive oil and heat over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side or until they are pink and opaque. Remove from heat.

Angel Hair Pasta

  1. 7

    Cook the Pasta

    In a large pot, bring water to a boil. Add salt and then the angel hair pasta. Cook according to package instructions until al dente, usually about 3-5 minutes. Drain and set aside.

Lemon Bordelaise Sauce

  1. 8

    Make the Sauce

    In a saucepan, melt the butter over medium heat. Add the minced shallots and sauté until translucent, about 3-4 minutes. Pour in the white wine and let it simmer until reduced by half.

  2. 9

    Finish the Sauce

    Stir in the lemon juice and chopped parsley. Season with salt and pepper to taste. Keep warm until ready to serve.

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