Bold Blackened Catfish and Jambalaya Stuffed Peppers Recipe – Smoky, Spicy & Irresistible Comfort Food

Blackened Catfish and Jambalaya Stuffed Peppers Recipe

This blackened catfish and jambalaya stuffed peppers recipe combines smoky Creole-spiced fish with a rich, hearty rice filling, all baked inside tender bell peppers. Featured on Fish the Dish, this recipe brings together bold Southern flavors and comforting textures, creating a satisfying dish that’s perfect for family dinners or entertaining.

The Inspiration

This recipe takes those two iconic elements and reimagines them in a creative and approachable way—stuffed into bell peppers for a complete, all-in-one dish. On Fish the Dish, Spencer Watts is known for transforming traditional recipes into exciting, modern creations, and this dish is no exception. By combining blackened catfish with a jambalaya-style filling, he delivers a recipe that feels both familiar and fresh.

The use of chorizo adds a slightly spicy, savory depth, while the rice absorbs the rich tomato and broth base, creating a cohesive and flavorful filling. The bell peppers not only provide structure but also add a natural sweetness that balances the smoky and spicy elements. This dish is perfect for those looking to explore Southern flavors in a new and exciting way, while still enjoying the comfort of a home-cooked meal.

Ingredients

Blackened Catfish

• 1 tablespoon (15ml) onion powder.
• 1 tablespoon (15ml) garlic powder
• 1 tablespoon (15ml) dried oregano
• 1 tablespoon (15ml) dried basil
• ½ tablespoon (8ml) fried thyme
• 1 tablespoon (15ml) black pepper
• 2 teaspoons (10ml) cayenne pepper
• 3 tablespoons (45ml) paprika
• 1 tablespoon (15ml) salt
• 3 catfish fillets (5 ounces each or 150 grams each)
• ½ cup (120ml) melted butter

Method

• Mix all ingredients except the fish and butter together in a bowl. This is called a Creole rub.
• Coat both sides of fish with melted butter.
• Season each piece of fish with 2 teaspoons (10ml) of Creole rub.
• Heat large cast iron pan over high heat, and cook fish for 2-3 minutes on each side.
• As it is cooking, drizzle 2 tablespoons of melted butter over the fish.
• Once cooked, the fish should flake easily.

Ingredients

Blackened Catfish and Jambalaya Stuffed Peppers

• 6 whole green or red bell peppers
• 3 tablespoons (45ml) olive oil
• 1 white onion, diced
• 1 red bell pepper, seeded and diced
• 2 cloves garlic, minced
• 1 tablespoon (15ml) Creole rub
• 2 chorizo sausages (can be replaced with other pork sausages)
• 1 cup (240ml) chicken or vegetable broth
• 3 cups (720ml) pre-cooked long grain rice
• 8 ounces (or 240 grams) tomato sauce
• 3 blackened catfish fillets, flaked

Method

• Preheat oven to 325^oF (165^oC).
• Pre-cook long-grain rice according to package instructions, and cool.
• Remove top part of peppers, and blanch in a pot of boiling water for 3 minutes.
• Remove peppers from water and place in ice water to cool.
• Drain peppers and place upside down on a paper towel to dry.
• Heat oil in large skillet over medium-high heat.
• Add onion and diced red pepper and cook for 2-3 minutes.
• Add garlic and Creole rub and cook for 1 minute.
• Add sausages, which you have removed from the casing and broken into small pieces. Cook for 5 minutes.
• Stir in the pre-cooked rice and cook for 1 minute.
• Add broth and tomatoes and bring to a boil.
• Reduce until all the liquid is gone and you are left with a lightly saucy rice mixture.
• Add the flaked blackened catfish and mix.
• Stuff the blanched peppers with the catfish jambalaya, and place on baking tray with parchment paper.
• Cook stuffed peppers in preheated oven for 15-20 minutes.
• The outside of the pepper should have started to darken, and the center should be hot.
• Serve immediately.

Serving Suggestions

These blackened catfish and jambalaya stuffed peppers are a complete meal on their own, making them perfect for hearty dinners, family gatherings, or even meal prep for the week. For a well-rounded plate, serve them alongside a crisp green salad with a light vinaigrette to balance the richness of the filling. A side of cornbread or crusty bread pairs beautifully, allowing you to soak up any extra sauce from the peppers.

If you’re entertaining, arrange the stuffed peppers on a large serving platter and garnish with fresh herbs like parsley or green onions for added color and freshness. You can also offer hot sauce or a cooling yogurt-based dip on the side to let guests customize the heat level to their liking. Beverage pairings such as iced tea, light beer, or a fruity red wine complement the smoky and spicy flavors of the dish, making it a crowd-pleasing option for any occasion.

Final Thoughts

This blackened catfish and jambalaya stuffed peppers recipe is a celebration of bold Southern flavors, combining smoky, spice-crusted fish with a rich and hearty rice filling. It’s a dish that brings comfort and excitement to the table, offering layers of flavor and texture in every bite.

What makes this recipe truly special is its creativity—transforming two classic dishes into one cohesive and visually appealing meal. It’s perfect for those looking to try something new while still enjoying familiar, comforting ingredients. Whether you’re cooking for family, friends, or simply yourself, this recipe delivers a satisfying and memorable dining experience that showcases the best of Creole-inspired cuisine.