Perfectly seared catfish served over a traditional Cajun corn and bell pepper fricassee.
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Prepare the blackening spice by mixing smoked paprika, cayenne, garlic powder, thyme, salt, and black pepper in a shallow bowl.
In a heavy cast-iron skillet over medium heat, sauté the diced Andouille sausage until the fat renders and it becomes crispy.
Add the corn, onion, bell pepper, and celery to the skillet with the sausage; cook until the vegetables are soft and the corn begins to caramelize.
Deglaze the vegetable mixture with heavy cream, reduce the heat to low, and simmer until the Maque Choux reaches a thick, stew-like consistency.
While the corn simmers, heat a second cast-iron skillet over high heat until it is white-hot and slightly smoking.
Dredge each catfish fillet in the melted butter, then coat generously on both sides with the blackening spice blend.
Place the fillets into the smoking hot skillet and sear for 2-3 minutes per side until a dark, charred crust forms and the fish is opaque.
Plate the catfish immediately over a generous bed of the Maque Choux and garnish with freshly chopped parsley.
