Pappadeaux Style Cajun Blackened Catfish with Creole Rice

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Firm catfish fillets blackened with bold Cajun spices served atop fragrant Creole seasoned rice, inspired by the festive Pappadeaux seafood kitchen. This Southern US-inspired seafood recipe, ready in about 45 minutes, pairs 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 420 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 pieces, 6 oz each catfish fillets
• 3 tbsp cajun seasoning
• 3 tbsp olive oil
• 1 cup long grain white rice
• 2 cups chicken broth
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery stalks
• 1/2 cup diced onion
• 2 minced garlic cloves
• 1/2 cup canned diced tomatoes
• 1 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, melt 1 tbsp butter over medium heat. Add 1/2 cup diced green bell pepper, 1/2 cup diced celery, 1/2 cup diced onion, and 2 minced garlic cloves; sauté for 4-5 minutes until softened and fragrant.
2. Step 2: Add the rinsed rice and 1/2 cup canned diced tomatoes to the saucepan, stirring to coat the rice with vegetables. Pour in 2 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid absorbed.
3. Step 3: While rice cooks, pat dry 4 catfish fillets (6 oz each) and evenly rub 3 tbsp Cajun seasoning on both sides.
4. Step 4: Heat 3 tbsp olive oil in a large cast iron skillet over medium-high heat until shimmering. Add the catfish fillets and cook for 4 minutes per side until a dark crust forms and fish flakes easily with a fork.
5. Step 5: Serve the blackened catfish fillets on a bed of the hot Creole rice, garnishing with freshly chopped parsley or lemon wedges if desired.