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Blackened Catfish and Cajun Shrimp Spaghetti Plate

Blackened Catfish and Cajun Shrimp Spaghetti Plate

This blackened catfish and Cajun shrimp spaghetti plate combines spicy, deeply browned catfish with creamy shrimp and smoked turkey sausage spaghetti, seasoned green beans, and buttery garlic bread. It is a hearty Southern-style seafood dinner with bold Cajun flavor in every part of the plate.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American, Cajun-Inspired, Southern
Calories: 1180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 catfish fillets
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp butter
  • 12 oz spaghetti
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 8 oz smoked turkey sausage, sliced
  • 1/2 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup Parmesan cheese, grated
  • Salt and black pepper, to taste
  • 1 tbsp fresh parsley, chopped
  • 1 lb fresh green beans
  • 1 tbsp butter
  • 1 tsp garlic powder
  • 1/2 tsp Cajun seasoning
  • Salt and black pepper, to taste
  • 4 pieces French bread
  • 2 tbsp butter, melted
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, chopped

Equipment

  • large pot For cooking the spaghetti
  • Colander For draining the spaghetti
  • large skillet For cooking the shrimp, sausage, and Cajun sauce
  • Cast iron skillet or second large skillet For blackening the catfish
  • Saucepan or skillet For cooking the green beans
  • Baking sheet or toaster For toasting the garlic bread

Method
 

  1. Cook the spaghetti according to the package directions until tender. Reserve 1/2 cup pasta water, then drain and set aside.
  2. Heat the olive oil in a large skillet over medium heat. Season the shrimp with Cajun seasoning and smoked paprika. Cook for 1 to 2 minutes per side, then remove. Add the smoked turkey sausage and cook until browned.
  3. Add the onion and garlic to the skillet and cook until fragrant. Pour in the heavy cream and chicken broth. Stir in the Parmesan and simmer gently until creamy.
  4. Add the spaghetti, shrimp, and smoked turkey sausage to the creamy Cajun sauce. Toss until everything is evenly coated. Add a little reserved pasta water if needed and finish with parsley.
  5. Coat the catfish with olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, and salt. Heat the butter in a skillet over medium high heat. Cook the catfish for about 3 to 4 minutes per side until deeply browned and cooked through.
  6. Cook the green beans until tender but still slightly crisp. Toss with butter, garlic powder, Cajun seasoning, salt, and black pepper.
  7. Combine the melted butter, garlic, and parsley. Brush over the French bread and toast until warm and golden.
  8. Serve the blackened catfish alongside a generous portion of Cajun shrimp spaghetti, seasoned green beans, and warm garlic bread. Sprinkle with extra parsley before serving.

Notes

Reserve 1/2 cup of pasta water before draining the spaghetti so you can loosen the Cajun cream sauce if needed.
Cook the shrimp only until just done, then remove them from the skillet to keep them tender.
Brown the smoked turkey sausage well before making the sauce for deeper flavor.
Simmer the cream sauce gently after adding the Parmesan so it stays smooth.
Coat the catfish evenly with the Cajun seasoning mixture before cooking for the best blackened crust.
Cook the green beans until tender but still slightly crisp.
Toast the garlic bread until warm and golden, then serve the full plate immediately.