BLACKENED CATFISH recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Copper Crown›Blackened Catfish Recipe

Blackened Catfish Recipe

Inspired by Copper Crown
Time1h
Serves4

andouille jambalaya, collard greens, honey-tabasco butter

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Ingredients

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Blackened Catfish

Andouille Jambalaya

Collard Greens

Honey-Tabasco Butter

Method

Blackened Catfish

  1. 1

    Prepare the Spice Mix

    In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, thyme, black pepper, and salt. Mix well.

  2. 2

    Season the Catfish

    Pat the catfish fillets dry with paper towels. Rub the spice mix generously over both sides of each fillet.

  3. 3

    Cook the Catfish

    In a large skillet, heat the oil over medium-high heat. Once hot, add the seasoned catfish fillets and cook for about 4-5 minutes on each side, or until blackened and cooked through. Remove from heat and keep warm.

Andouille Jambalaya

  1. 4

    Cook Sausage and Vegetables

    In a large pot, heat a bit of oil over medium heat. Add the chopped onion, bell pepper, and celery, cooking until softened. Add the sliced andouille sausage and cook until browned.

  2. 5

    Add Rice and Broth

    Stir in the minced garlic, diced tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, salt, and black pepper. Bring to a boil.

  3. 6

    Simmer

    Reduce heat to low, cover, and simmer for about 25-30 minutes, or until the rice is tender and the liquid is absorbed. Remove bay leaves before serving.

Collard Greens

  1. 7

    Sauté Garlic

    In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

  2. 8

    Cook Collard Greens

    Add chopped collard greens and chicken broth. Cook, stirring occasionally, until greens are tender. Season with salt and black pepper to taste.

Honey-Tabasco Butter

  1. 9

    Mix Ingredients

    In a bowl, combine softened butter, honey, and Tabasco sauce. Mix well until smooth and creamy.

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