Creole-Spiced Blackened Catfish with Dirty Rice

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Pan-seared catfish fillets coated in a bold Creole spice rub, served alongside flavorful dirty rice brimming with aromatic vegetables and ground meat. This Caribbean-inspired rice and grain recipe, ready in about 45 minutes, pairs catfish fillets, Creole seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
• 3 tbsp Creole seasoning
• 3 tbsp olive oil
• 1/2 lb ground pork
• 1 cup long grain white rice
• 2 cups chicken broth
• 1 small, finely diced yellow onion
• 1 small, finely diced green bell pepper
• 1, finely diced celery stalk
• 2, minced garlic cloves
• 2 tbsp, chopped fresh parsley
• 2, sliced scallions
• to taste salt
• to taste black pepper
• 1 tbsp butter

The cast-iron skillet we’d sear this in → Best Cast Iron Skillets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse and pat dry 4 catfish fillets. Rub each fillet evenly on both sides with 3 tbsp Creole seasoning. Set aside.
2. Step 2: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1 small diced yellow onion, 1 small diced green bell pepper, 1 diced celery stalk, and 2 minced garlic cloves. Sauté for 5 minutes until vegetables soften.
3. Step 3: Add 1/2 lb ground pork to the vegetables, breaking it up with a spoon. Cook for 6-7 minutes until browned and cooked through.
4. Step 4: Stir in 1 cup long grain white rice, coating it with the pork and vegetables. Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender.
5. Step 5: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned catfish fillets and sear for 4-5 minutes per side until blackened and cooked through with crispy edges.
6. Step 6: Remove rice from heat, fluff with a fork, and stir in 1 tbsp butter, 2 tbsp chopped fresh parsley, and 2 sliced scallions. Season with salt and black pepper to taste.
7. Step 7: Serve the blackened catfish fillets atop or alongside the dirty rice for a hearty Creole meal.