Cajun-Spiced Blackened Catfish with Dirty Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Blackened catfish fillets coated with a robust Cajun spice blend served alongside savory dirty rice packed with vegetables and spices. This caribbean-inspired rice & grains ready in about 40 minutes pairs (6 oz each) catfish fillets, olive oil, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 (6 oz each) catfish fillets
• 2 tbsp olive oil
• 1 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
• 1 cup long-grain white rice
• 2 cups chicken broth
• 4 oz andouille sausage, diced
• 1 medium onion, finely diced
• 1 medium green bell pepper, finely diced
• 2 celery stalk, finely diced
• 2 cloves minced garlic
• 1 tbsp olive oil for rice
• 1/4 cup chopped green onions
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat a cast-iron skillet or heavy pan over medium-high heat. In a small bowl, combine 1 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 make Cajun seasoning.
2. Step 2: Rub 4 catfish fillets evenly with 2 tbsp olive oil and then coat both sides generously with the Cajun seasoning. Place fillets in the hot skillet and cook for 4-5 minutes per side until blackened and cooked through with a crispy exterior.
3. Step 3: While the fish cooks, heat 1 tbsp olive oil in a saucepan over medium heat. Add 4 oz diced andouille sausage, 1 medium finely diced onion, 1 medium finely diced green bell pepper, 2 finely diced celery stalks, and 2 minced garlic cloves. Sauté for 5 minutes until vegetables are softened and sausage is browned.
4. Step 4: Stir in 1 cup long-grain white rice and toast for 1 minute. Add 2 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender.
5. Step 5: Remove from heat and fluff rice with a fork. Stir in 1/4 cup chopped green onions and 2 tbsp chopped fresh parsley.
6. Step 6: Serve the blackened catfish fillets on a bed of dirty rice with extra parsley garnish for a hearty, flavorful meal.