Bayou-Style Blackened Catfish with Cajun Spiced Rice

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Blackened catfish fillets seasoned with a vibrant Cajun spice blend, served atop fluffy rice cooked with bell peppers and onions for a taste of Louisiana. This French recipe, ready in about 40 minutes, pairs catfish fillets, paprika, cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) catfish fillets
• 2 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1.5 cups long grain white rice
• 3 cups chicken broth
• 1 medium, diced green bell pepper
• 1 small, diced yellow onion
• 2 tbsp butter
• 2 tbsp, chopped fresh parsley
• for serving lemon wedges

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to create the Cajun spice blend.
2. Step 2: Pat 4 catfish fillets dry and rub each fillet evenly with 1.5 tbsp of olive oil, then coat generously with the Cajun spice mixture.
3. Step 3: Heat 1.5 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add catfish fillets and cook for 4-5 minutes per side until blackened and cooked through, with an internal temperature of 145°F. Remove fillets and keep warm.
4. Step 4: While catfish cooks, melt 2 tbsp butter in a medium saucepan over medium heat. Add 1 diced green bell pepper and 1 small diced yellow onion, sautéing for 4-5 minutes until softened.
5. Step 5: Stir in 1.5 cups long grain white rice and cook for 1 minute, coating grains with butter and vegetables.
6. Step 6: Pour in 3 cups chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 15-18 minutes until rice is tender and liquid absorbed.
7. Step 7: Remove rice from heat, fluff with a fork, and stir in 2 tbsp chopped fresh parsley.
8. Step 8: Serve the blackened catfish atop a bed of Cajun spiced rice with lemon wedges on the side for squeezing.