Pappadeaux Style Cajun Blackened Catfish with Creole Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 30 min Serves 4 Southern US cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pappadeaux Style Cajun Blackened Catfish with Creole Rice take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pappadeaux Style Cajun Blackened Catfish with Creole Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pappadeaux Style Cajun Blackened Catfish with Creole Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pappadeaux Style Cajun Blackened Catfish with Creole Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pappadeaux Style Cajun Blackened Catfish with Creole Rice?

Southern US seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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