Blackened Catfish and Cheesy Grits | #SoulFoodSunday

What's good everybody and welcome back to my channel smoking and grilling with me A.B. check it out we back at you again with another soul food sundae and listen you know I do this every year right I'm doing it with soul food cooking we'll put a link down in the description box below and in the comments and you guys got to remember this hashtag hashtag soul food sundae you guys got to take a look listen I've been checking on it and I've seen other channels dropping their own videos you know and everybody you know putting their take on soul food sundae so go buy hey you know what feel like I'm rambling check out the hashtag and let's get it now as you can see it's not a whole lot of ingredients right so I'm gonna go ahead and start off well let's just go with the grits okay we got our grits right here that's just a half a cup what I'm getting ready to do is I'm just getting ready to make you know just two cups because this is just gonna be for two people right here you know you got chicken broth listen follow the instructions that's on your uh your grits box you know what I mean and you make them like that but instead of water when you're going to substitute them and you got to put the chicken broth in there that's what does it and then what's going to send it over the top is check this out right here this is just natural you know smoked cheddar right New York cheese I want you guys to look right there look it says age nine months and I can tell you this right now listen it is so fragrant this is gonna put that nice smooth smoky blend in there with an it's gonna have a nice little bite to it okay now okay we covered the grits now look we got green onions just with the large bug on the bottom now you see I got a whole look this is a whole red bell pepper right but I got some pieces that was left over from a previous cook I'm gonna dice these down then we got chicken and dewy sausage you gotta have some butter listen the butter and dewy sauces my red bell pepper and my green onion this that's gonna be all tied together because listen that's going inside the grits hey now right now I'm gonna tell you how to we're gonna turn this up take it over the top right and then right here this right here check this out this is sweet smoky joes just occasion black I put this on all of my fish since we getting ready to do hey since we talking about this right now there's a good segue to go ahead and jump right into this right here there you go this is the start right here look I got two fillets of catfish and this right here is a wild card this is wild card tilapia so two catfish and one tilapia okay now look I wanted to show you guys this part right here when you dice in your you know your veggies and you know your andouille sauces listen it's the size this is what's going to ultimately all end up in you know inside of your grits right so you don't want them too big and you don't want them too small you just want a nice blend so that's why I'm giving you an example there so once you got all the everything uh diced go ahead heat up your cast iron skillet if that's what you're using melt your butter and then everything that you have diced you want to put it in there look that's key because you see that butter listen we're going to start rendering down that bell pepper that green onion and starting to soften up and release those flavors from that andouille sausage into inside of that uh inside of that butter so when that's done what you want to do is get yourself a slotted spoon or if you get a spoon you're going to see what I did I lean it towards the edge right there because I'm trying to leave as much of the butter and juice and flavor in the pan you know why because we're getting ready to make ourselves a Cajun gravy and we got a jump start on it okay now I'm getting ready to make me some you know some Cajun gravy right you got to have some type of gravy when you do the you know the cheesy grits right so we'll start with that I'll leave all of the ingredients the ingredient list down in the description box below so let's melt this and let's get it started now when you're sprinkling your flour you want to sprinkle it and spread it around don't just drop it you know in there right get yourself a whisk you know what hey listen a fork does work good in this you know application right now anyway as long as you're using a cast iron skillet and that right there is just chicken broth look I'm just putting it in there but notice my right arm wrist hand everything never stops moving then you just want to keep going till you reach your desired thickness I taste it and find out do I want to add any more salt to it or is it just right okay now look I'm gonna make my grits you guys got to follow the instructions that's on your box for your grits so first thing I'm gonna do is I'm just gonna go ahead and add my two cups this is my chicken broth right this is what sends them over the top you guys want to know where the flavor comes from and what makes you know shrimp and grits or any type of anything like that shrimp and grits fish and grits whatever you want to put on top with the grits especially when you're putting the cheese in there this right here is what gives it the flavor so let's bring this to a boil then I'm gonna go ahead put my grits in the inside then we're gonna cook these low and slow we're gonna add that cheese and we're gonna go from there now here's a pro tip if you look in the lower left hand corner you'll see my cast iron skillet starting to get hot listen you want a hot skillet when it comes to you know blackening your fish right so what you're seeing is I just use some cajun that's that cajun black and listen for me I put a little bit a teaspoon of uh creole kick in there just to just set it off right so once you got it coated you got it seasoned well put it in your pan and then you know your other side as you can see right here I'm just you know seasoning down now look two and a half to three minutes at 400 degrees and then you can flip if you want them to be darker you can but you got to watch out there's a fine line in between you know between you know having it you know blackened with that look and having it overcooked so we got our grits done you can see the bell pepper in there you can see the green onion you can see the uh and dewy sausage so these are done this is the thickness that I like right here so you guys can see it's up to you you make the grits how you want them to be now I'm gonna go ahead and just start my plating we'll just put a little bit in here like this now remember it's up to you guys it depends on how much you make and you know what you're going to do for your family or whoever you're cooking for or whatever so we got that let me set this off now I'm gonna go ahead and put one of these pieces now these two this piece right here this is the tilapia and these right here these two right here is the blackened catfish I'm gonna go ahead and put this catfish on here man you can just see how moist it is right we'll put that on there but wait we're not done this is that Cajun gravy you guys see that but check it out here we go now look I'm just gonna put a little bit around the edge like this right here come across that catfish and we'll just come just like you see right here and we'll just leave it just like that I promise you guys this right here this is a soul food breakfast or brunch hey since it's Sunday let's just call it a brunch and let's get down you guys tell me what you guys think about that while you're thinking about it you know what just go ahead check this out gotta hit it with a little green and nothing wrong with these green onions you know to give it that garnish all right look it's enough talking let's just go ahead and you know break it oh man look at this let's make sure we get a get ourselves some I'm looking for a piece of andouille sausage there we go I want it all here we go cheers y'all oh man that smoked cheese it's not too strong you guys gotta be careful don't put too much of it in there because listen we're not trying to overpower this dish right with this right here hey we paid $22 $23 maybe even $25 for a bowl of this right here and with just blackened catfish on top either that tilapia be honest with you any blackened fish that you put on top that'd be great but hold on when I tell you guys a lot of times at the end of my videos I say I don't want to spoil it this I really don't I say hands down this probably right here it's probably like the best fish slash shrimp and grits only thing would have made this you know hands down 100% the best if I would have made some blackened shrimp along with it but other than that you guys got to try make this make sure you put that gravy hey it's a combination of all of that in your mouth and it just explodes you know it's perfect hey so this is going to be one of the shortest wrap ups ever because I'm about to get down folks hey so with that being said listen if you're new to my channel let me take this time to say hey thank you for watching don't forget to like this video and subscribe and tell everybody out there there's a channel out here that's simplifying these recipes and taking the mystery out of cooking and you know what I'm about to do folks I'm about to eat peace