Blackened Catfish and Shrimp

Pat the catfish fillets and shrimp dry with paper towels to remove excess moisture, which helps achieve the blackened crust.

Combine the Cajun spice blend (typically paprika, cayenne pepper, garlic powder, onion powder, thyme, and black pepper) in a shallow dish.

Coat both sides of the catfish fillets and shrimp evenly with the Cajun spice mixture, pressing gently so the seasoning adheres.

Heat a cast-iron skillet over high heat until it is very hot and begins to smoke slightly, approximately 2-3 minutes.

Place the seasoned catfish fillets in the hot skillet and cook without moving them for 2-3 minutes until a dark crust forms on the bottom.

Flip the catfish fillets and cook the other side for 2 minutes until the flesh is opaque and flakes easily with a fork.

Transfer the catfish to a plate and add the seasoned shrimp to the same hot skillet in a single layer.

Cook the shrimp for 1-2 minutes per side until they turn pink and the spice crust blackens, being careful not to overcook.

Serve the blackened catfish and shrimp immediately while hot, ideally with rice, beans, or fresh vegetables on the side.