Dinner, Kid-Friendly

Grilled Blackened Catfish and Shrimp Po’Boy

  • Prep 10 mins
  • Total 26 mins
  • Easy
  • Serves 4

Make this New Orleans classic in under 30 minutes!


  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 4 catfish filets (5-7 ounces each)
  • 4 tablespoons avocado oil, divided
  • 1/4 cup blackened Cajun seasoning
  • 2 pounds jumbo shrimp, fresh or defrosted, peeled, deveined, tails on
  • 4 8-inch French loaves, cut horizontally
  • 2 Roma tomatoes, sliced
  • Shredded iceberg lettuce


  • 2 tablespoons smoked paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1/2 tablespoon mustard powder
  • 1/2 tablespoon lemon pepper seasoning
  • 1 teaspoon ground black pepper
  • 1 tablespoon cayenne pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme


  • 1/4 cup Creole Mustard
  • 1 1/4 cup mayonnaise
  • 1/2 tablespoon hot sauce
  • 2 tablespoons blackened Cajun seasoning
  • 2 teaspoons horseradish sauce
  • 1 tablespoon minced garlic


  • Small Bowl
  • Whisk
  • Medium Bowl
  • Silicone Tipped Spatula
  • Step 1

    To Install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Place Griddle on top of the grill grate so it sits flat. Close the hood.

  • Step 2

    Select BBQ GRIDDLE, set temperature to 400°F, and set time to 10 minutes. Press the dial to begin preheating (preheating will take approximately 10 minutes).

  • Step 3

    While the unit is preheating, prepare the blackened Cajun seasoning. Add all seasoning ingredients to a small bowl and whisk to combine.

  • Step 4

    Pat the catfish filets dry and evenly coat on all sides with 2 tablespoons avocado oil and 2 tablespoons Cajun seasoning. Place in the refrigerator.

  • Step 5

    Pat the shrimp dry. In a large bowl, toss the shrimp, 1 tablespoon avocado oil, and 1 tablespoon blackened Cajun seasoning to coat the shrimp. Set aside in the refrigerator while preparing the other ingredients.

  • Step 6

    To prepare the remoulade sauce, add all sauce ingredients to a medium bowl, and whisk until fully combined.

  • Step 7

    When the Unit beeps to signify it has preheated, open the hood and place 1 tablespoon avocado oil on the griddle. Add the catfish filets and leave hood open while cooking.

  • Step 8

    When the unit beeps and the display reads FLIP, flip the filets using a silicone-tipped spatula and continue to cook until time expires. When cooking is complete, transfer the filets to a plate and set aside.

  • Step 9

    Using oven mitts, carefully remove the BBQ GRIDDLE and set aside. Select GRILL, set temperature to 400°F, and set time to 5 minutes. Close hood and press the dial to begin preheating.

  • Step 10

    When unit beeps to signify it has preheated, open hood add the shrimp. Leave hood open to cook. After 3 minutes, flip the shrimp and continue to cook until pink or until time expires. When cooking is complete, transfer the shrimp to a plate and set side.

  • Step 11

    If desired, place the bread cut side down on the warm grill and heat for up to 1 minute. There is no need to reset the unit, as the grill plate will still be hot.

  • Step 12

    When cooking is complete, assemble the po’boy by layering: remoulade, lettuce, tomato, catfish, and shrimp.