The flavors in this recipe warm the soul. If you have sensitive taste buds, reduce the cayenne by half or this dish just might have you dancing the cha cha!
YIELD: 4 SERVINGS • COOK TIME: 12 MINUTES
CAJUN DYNAMITE DUST
½ cup (58 g) paprika
6 tbsp (108 g) kosher salt
¼ cup (24 g) coarsely ground black pepper
3 tbsp (5 g) dried basil
3 tbsp (18 g) file powder
2 tbsp (20 g) garlic powder
2 tbsp (15 g) dry mustard
2 tbsp (14 g) onion powder
2 tbsp (11 g) dried oregano
2 tbsp (10 g) cayenne, or to taste
2 tbsp (12 g) ground white pepper
2 tbsp (9 g) dried thyme
4 catfish fillets
12 peeled shrimp (26–30 count)
2 tbsp (29 g) unsalted butter
Black beans and rice, for serving
To make the Cajun seasoning, mix all the ingredients in a bowl and store in an airtight container. Use it as a rub for blackened dishes.
Place 1 cup (100 g) of the Cajun seasoning onto a flat plate. Coat each catfish fillet and the shrimp with the seasoning. Using your hands, rub the seasoning into the fillets and shrimp.
Heat a cast-iron skillet on your grill over high heat (500 to 600°F [260 to 316°C]) until very hot, and then add the butter to the skillet. Heat until the butter is sizzling. Place the fish fillets in the skillet. Panfry the fillets, for 2 to 3 minutes per side, until blackened. Remove the fillets from the skillet and place in the shrimp. Cook the shrimp for 3 minutes per side. Pay attention to the shrimp—they cook quickly. When the shrimp curl and turn pink, they are done. Using a thermometer, confirm the catfish and shrimp reach an internal temperature of 145°F (63°C).
Blackened seafood is great served with black beans and rice!