Wood-Fired Blackened Catfish with Asian-Spiced Jambalaya

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A fusion of New Orleans jambalaya with a subtle Asian twist, featuring smoky blackened catfish grilled to perfection over wood fire. This asian fusion-inspired seafood ready in about 55 minutes pairs fillets (6 oz each) catfish fillets, smoked paprika, cayenne pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 fillets (6 oz each) catfish fillets
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 cup long grain rice
• 2 cups chicken broth
• 6 oz andouille sausage, sliced
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 stalks celery stalks, diced
• 3 cloves minced garlic
• 2 tbsp soy sauce
• 1 tsp ginger, grated
• 2 scallions, sliced
• 8 oz cooked shrimp, peeled and deveined
• 2 tbsp butter

Instructions

1. Step 1: In a small bowl, combine 1 tbsp smoked paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this blackening spice evenly over 4 catfish fillets. Set aside.
2. Step 2: Heat a wood-fired grill or grill pan to medium-high heat. Drizzle 2 tbsp olive oil over the catfish fillets and grill for 4-5 minutes per side until the crust is charred and the fish flakes easily.
3. Step 3: While the fish grills, heat a large skillet over medium heat and add 2 tbsp butter. Sauté 1 diced yellow onion, 1 diced green bell pepper, and 2 diced celery stalks for 5 minutes until softened.
4. Step 4: Add 3 minced garlic cloves and 1 tsp grated ginger to the skillet and cook for 1 minute until fragrant.
5. Step 5: Stir in 6 oz sliced andouille sausage and cook for 3 minutes until browned.
6. Step 6: Add 1 cup long grain rice and toast it in the skillet for 2 minutes, stirring constantly.
7. Step 7: Pour in 2 cups chicken broth and 2 tbsp soy sauce, bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes.
8. Step 8: After 15 minutes, stir in 8 oz peeled shrimp and 2 sliced scallions, cover again and cook for 5 more minutes until shrimp are opaque and rice is tender.
9. Step 9: Serve the blackened catfish fillets atop the Asian-spiced jambalaya, garnishing with extra scallions if desired.