Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish  Hens | Condiments, Dips  and Relish | Desserts | Fish and Seafood | Holiday's | New Orleans  Restaurant | Pasta, Pasta Sauce, Rice  and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub  and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game

Print Recipe

Blackened Cajun Catfish with Creole Cream Sauce

Blackened Cajun Catfish that is perfectly seasoned, and served with a delicious Creole cream sauce

Blackened Cajun Catfish with Creole Cream Sauce Recipe

Recipe ingredients:

For the Creole Cream Sauce


  1. Heat a large, cast-iron skillet over medium-high heat.
  2. Combine paprika, garlic powder, onion powder, thyme, salt, cayenne pepper, black pepper, basil, oregano and sugar in a shallow bowl.
    Generously coat each fillet with mixture.
  3. Melt 2 tablespoons of butter in skillet for each 2 fillets you cook. Add 2 seasoned fillets to skillet and cook 10 to 12 minutes, or until seasoning begins to blacken, but not burn. Turn each fillet and cook an additional 3 minutes. Repeat with remaining fillets.
  4. Serve with Creole Cream Sauce.
  5. For the Creole Cream Sauce:
  6. Combine first 3 ingredients into a sauce pan and bring to a boil over high.
  7. Lower heat to medium, simmer mixture until reduced by half.
  8. Season with salt and pepper to taste. Let cool slightly and serve over Blackened Catfish.

Recipe and photo courtesy of US Catfish Institute

Cajun Recipes



We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.

Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com