Jazz-Inspired Cajun Blackened Catfish with Creole Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Spiced, seared catfish fillets bursting with Cajun flavor, paired with fluffy Creole-seasoned rice, evoking the soulful rhythms of New Orleans. This american-inspired seafood ready in about 45 minutes pairs (6 oz each) catfish fillets, cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 cajun seasoning
• 2 tbsp olive oil
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1/2 cup bell pepper (diced)
• 1/2 cup onion (diced)
• 1/2 cup celery (diced)
• 3 garlic cloves (minced)
• 1 cup canned diced tomatoes
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp green onions (sliced)

Instructions

1. Step 1: Rinse 1 1/2 cups long grain white rice under cold water until water runs clear. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 1/2 cup diced bell pepper, 1/2 cup diced onion, 1/2 cup diced celery, and 3 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 1 cup canned diced tomatoes, 1 tsp paprika, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Add the rinsed rice and stir to coat.
3. Step 3: Pour in 3 cups chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed. Remove from heat and let stand covered for 5 minutes.
4. Step 4: Meanwhile, pat dry 4 catfish fillets and season both sides evenly with 2 tbsp Cajun seasoning.
5. Step 5: Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add catfish fillets and sear for 4 minutes per side until blackened and cooked through, edges crisp and fish flakes easily.
6. Step 6: Fluff the Creole rice with a fork and stir in 2 tbsp sliced green onions.
7. Step 7: Plate the blackened catfish over the Creole rice and garnish with additional green onions if desired. Serve immediately.