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overhead shot of blackened catfish over creamy smoked gouda grits topped with cajun cream sauce on a black plate sitting on wooden surface. half of a red pepper in corner

Blackened Catfish and Smoked Gouda Grits

This is a classic southern recipe with spicy blackened catfish served over creamy, cheesy grits all topped off with a Cajun cream sauce!
5 from 5 votes
Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 419 kcal


  • 4 catfish filets rinsed and patted dry, about 1.25 -1.5 pounds
  • 2 tablespoon blackened seasoning recipe linked above in post
  • 2 tablespoon olive oil

Smoked Gouda Grits

  • 1 cup stone ground grits
  • 2 cups water
  • 1 teaspoon salt
  • ¼ cup half and half
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon butter
  • 1 cup Smoked Gouda cheese grated

Cajun Cream Sauce

  • 2 tablespoon butter
  • ¼ cup yellow onion chopped, about half a medium onion
  • ¼ cup red bell pepper seeded and chopped, about half a medium bell pepper
  • 2 cloves garlic chopped
  • 1 cup heavy cream
  • 1 teaspoon blackened seasoning


For the Blackened Catfish

  • Season both sides of catfish generously with blackened seasoning and set aside.
  • Heat two tablespoons of olive oil in cast iron skillet over medium high heat. Add catfish and cook 3-5 minutes per side, adjusting heat if needed.
  • Transfer cooked catfish to paper towel lined plate to drain.

Smoked Gouda Grits

  • In a medium saucepan, bring one and a half cups of salted water to a boil. Add ¾ cup of stone ground grits to boiling water and stir to combine.
  • Once grits come to a boil, reduce heat and simmer for 8-10 minutes, stirring occasionally.
  • Add in half and half to grits and continue to simmer until thick and creamy. Add in salt (if needed), black pepper, garlic powder and onion powder.
  • Once desired consistency is reached, add in grated Gouda cheese and stir to incorporate. Remove from heat and set aside.

Cajun Cream Sauce

  • Heat 2 tablespoons of butter in same skillet that you cooked the catfish in (wipe out with paper towel first but leave some charred bits).
  • Add chopped onion and bell pepper to skillet and cook until onion is translucent. Add in chopped garlic and cook until garlic is fragrant.
  • Add heavy cream and cook until sauce begins to bubble and thicken, stirring constantly. Add one teaspoon of blackened seasoning to sauce and stir to incorporate.
  • Once sauce is thick and coats the back of a spoon, remove from heat.
  • Ladle grits onto plate and top with one catfish filet and spoon Cajun Cream Sauce over top. Garnish with chopped scallions.


Calories: 419kcalCarbohydrates: 11.1gProtein: 26.5gFat: 30.9gSaturated Fat: 13.7gCholesterol: 131mgSodium: 359mgFiber: 0.8gSugar: 2.5g
Keyword catfish, fish and grits, southern recipes
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