In a medium saucepan, bring vegetable broth to a boil. Add Carolina Gold rice, reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender. Fluff with a fork and set aside.

Prepare the carrots

Peel and cut carrots into sticks. In a skillet over medium heat, add olive oil and carrots. Cook for about 5-7 minutes, stirring occasionally, until carrots are tender. Add barbecue sauce and stir to coat. Cook for an additional 2 minutes, then set aside.

Blacken the catfish

Pat the catfish fillets dry with paper towels. Season both sides with Cajun seasoning, salt, and black pepper. In a large skillet over high heat, add olive oil. Once the oil is hot, add the catfish fillets and cook for about 3-4 minutes on each side, or until blackened and cooked through.

Serve

On each plate, serve a portion of the fluffed Carolina Gold rice, top with the blackened catfish, and add the barbecue carrots on the side. Garnish with fresh parsley.