Recipe courtesy of Executive Chef Johnnie G


4 -Guidry’s Catfish Filets
4 -tsp Blackening Seasoning
2 -tbsp oil
1 Large sweet potato (about 1 lb.)
3 Cups unsalted chicken broth
1½-cups whole milk or heavy cream
1-cup stone-ground white or yellow grits
4 Tbsp. unsalted butter, plus more for serving
1/4-cup C’est Tout
1 cup Smoked Gouda (Peace, Love, Smoke)
Kosher salt, freshly ground pepper


Step 1

Place a rack in middle of oven; preheat to 400°. Wrap sweet potato tightly in foil and bake on a small rimmed baking sheet until a knife slides very easily into flesh, 35–45 minutes. Let cool.

Step 2

Bring broth and milk to a simmer in a large saucepan over medium heat.

Step 3

Meanwhile, season a catfish Filets with Blackening Seasoning and heat Cast iron pan with 2 tbsp oil.

Step  4

Whisk grits into broth mixture, making sure there are no clumps. Add C’est Tout. Cook, still over medium heat, whisking often, until thick and creamy but with a little bite, 25–30 minutes. Add butter and smoked Gouda.

Step  5

Unwrap sweet potato and peel. Transfer flesh to a medium bowl and mash until creamy and smooth (you should have about 2 cups). Add to grits and blend. Season as needed.

Step  6

Place Catfish in hot skillet 2-3 minutes on each side until done.

Step  7

Transfer grits to a large shallow bowl; top with a pat of butter and season with more pepper. Top with Blackened Catfish.

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