Blackened Cajun Catfish & Mushroom Kebabs

When you open the fridge and see a hodge-podge of ingredients, what do you do? Think grilled kebabs, of course! Who doesn’t love that smokey grilled flavor on a hot summer day? Kebabs are a great way to use mushrooms, veggies and small pieces of meat, poultry or seafood.

blackened cajun catfish and mushroom kebab recipe

Blackened Cajun Catfish & Mushroom Kebabs

Description

Catfish. That’s not something many of us have for dinner very often, but it’s a frequent ingredient in Cajun and Creole cuisines for a reason: it’s darn delicious. With a more distinct, sweet, mild flavor than most white fish, catfish lays a nice foundation for seasoning— while its less flakey texture keeps it moist while grilling. 

Here at Monterey, we grow mushrooms in nine locations— one being Tennessee— and this blackened catfish kebabs recipe was made special for our teammates growing mushrooms in Loudon. We paired mushrooms, catfish, and some savory sausage with the bold, spicy flavors of cayenne and paprika to give you that Creole taste straight off the grates.

Best of all, these fish kebabs are simple to put together and make a great meal by itself, or can even be served with rice to stay true to Cajun tradition. Although, they’ll smell so good they might not make it to your plate!


Ingredients

  • 16 oz Monterey® White mushrooms (or substitute with Baby Bellas)
  • 2 red bell peppers 
  • ½ lb little potatoes 
  • 1 lb catfish (or substitute other fish) 
  • 1 lb sausage
  • 2 tbsp virgin olive oil 
  • 2 tbsp Cajun Creole seasoning

Portabella fajita recipe

YIELD

  • 8 kebabs

From small family gatherings to big summer cookouts, make as many or as few skewers as you prefer by doubling or tripling the recipe. 


Instructions

  1. Clean your mushrooms with our tips for preparing mushrooms here, careful NOT to rinse. If you didn’t purchase pre-sliced mushrooms, you may need to cut them. If the mushroom cap is 1.5” or smaller, leave whole. If larger than 1.5”, cut in half. If larger than 2.5”, cut into quarters.
  2. Wash your bell peppers and potatoes under running water, scrubbing any dirt or debris away.
  3. Slice bell peppers in half and remove seeds from the center. Cut into 1” wide long strips, then cut again into two or three squares. Cut potatoes in half.
  4. Toss mushrooms, bell peppers, and potatoes in a big bowl and coat with 1 tbsp of extra virgin olive oil and 1 tbsp Cajun Creole seasoning.
  5. Cut sausage links into 1” rounds.
  6. Pat fish dry with a paper towel and cut into 1” cubes. Place in a bowl with 1 tbsp extra virgin olive oil and 1 tbsp Cajun Creole seasoning.
  7. Preheat the grill to medium.
  8. Pierce each ingredient onto your metal skewer*, alternating to add variety. For example, you may choose to start with a mushroom, then add bell peppers, followed by potatoes, a cube of catfish, then sausage, and repeat. Try to mix/match the colors and create a balance of texture.

    *If using wooden skewers, be sure to soak the sticks in water for about 20 minutes before adding your ingredients to the stick. This will prevent the wood from catching fire while you’re barbecuing.
  9. Brush kebabs with olive oil and top with a sprinkle of Cajun Creole seasoning.
  10. Place kebabs on the grill for about 7 minutes on each side or until the fish is flakey and potatoes are soft enough to stick a fork into. Alternate from direct to indirect heat to get desired grill marks and doneness. After all, they call it “blackened catfish” for a reason!
  11. Serve with your picnic favorites like corn on the cob or other Cajun classics.

blackened cajun catfish and mushroom kebab recipe

SIMILAR RECIPES

If you love kebabs, you have to read our blog, 5 Mushroom-Inspired Kebabs to Create This Summer! Here are a few other kebab recipes, just for you!

Eager to keep on grilling? Here are more mushroom friendly-grill recipes to put your new skills to good use!

GIVE ME MORE KEBABS, PLEASE!

New to making kebabs or want some inspiration for creative combinations? Be sure to download our 10 Ways to Kebab ebook, which includes tips for temperature control, cutting, and stringing techniques to make brag-worthy kebabs!

mushroom-kebabs

blackened cajun catfish and mushroom kebab recipe
Monterey Mushrooms blue and white logo

Blackened Cajun Catfish & Mushroom Kebabs


Description

Catfish. That’s not something many of us have for dinner very often, but it’s a frequent ingredient in Cajun and Creole cuisines for a reason: it’s darn delicious. With a more distinct, sweet, mild flavor than most white fish, catfish lays a nice foundation for seasoning— while its less flakey texture keeps it moist while grilling. 

Here at Monterey, we grow mushrooms in nine locations— one being Tennessee— and this blackened catfish kebabs recipe was made special for our teammates growing mushrooms in Loudon. We paired mushrooms, catfish, and some savory sausage with the bold, spicy flavors of cayenne and paprika to give you that Creole taste straight off the grates.

Best of all, these fish kebabs are simple to put together and make a great meal by itself, or can even be served with rice to stay true to Cajun tradition. Although, they’ll smell so good they might not make it to your plate!


Ingredients

  • 16 oz Monterey® White mushrooms (or substitute with Baby Bellas)
  • 2 red bell peppers 
  • ½ lb little potatoes 
  • 1 lb catfish (or substitute other fish) 
  • 1 lb sausage
  • 2 tbsp virgin olive oil 
  • 2 tbsp Cajun Creole seasoning

Portabella fajita recipe

YIELD

  • 8 kebabs

From small family gatherings to big summer cookouts, make as many or as few skewers as you prefer by doubling or tripling the recipe. 


Instructions

  1. Clean your mushrooms with our tips for preparing mushrooms here, careful NOT to rinse. If you didn’t purchase pre-sliced mushrooms, you may need to cut them. If the mushroom cap is 1.5” or smaller, leave whole. If larger than 1.5”, cut in half. If larger than 2.5”, cut into quarters.
  2. Wash your bell peppers and potatoes under running water, scrubbing any dirt or debris away.
  3. Slice bell peppers in half and remove seeds from the center. Cut into 1” wide long strips, then cut again into two or three squares. Cut potatoes in half.
  4. Toss mushrooms, bell peppers, and potatoes in a big bowl and coat with 1 tbsp of extra virgin olive oil and 1 tbsp Cajun Creole seasoning.
  5. Cut sausage links into 1” rounds.
  6. Pat fish dry with a paper towel and cut into 1” cubes. Place in a bowl with 1 tbsp extra virgin olive oil and 1 tbsp Cajun Creole seasoning.
  7. Preheat the grill to medium.
  8. Pierce each ingredient onto your metal skewer*, alternating to add variety. For example, you may choose to start with a mushroom, then add bell peppers, followed by potatoes, a cube of catfish, then sausage, and repeat. Try to mix/match the colors and create a balance of texture.

    *If using wooden skewers, be sure to soak the sticks in water for about 20 minutes before adding your ingredients to the stick. This will prevent the wood from catching fire while you’re barbecuing.
  9. Brush kebabs with olive oil and top with a sprinkle of Cajun Creole seasoning.
  10. Place kebabs on the grill for about 7 minutes on each side or until the fish is flakey and potatoes are soft enough to stick a fork into. Alternate from direct to indirect heat to get desired grill marks and doneness. After all, they call it “blackened catfish” for a reason!
  11. Serve with your picnic favorites like corn on the cob or other Cajun classics.

blackened cajun catfish and mushroom kebab recipe

SIMILAR RECIPES

If you love kebabs, you have to read our blog, 5 Mushroom-Inspired Kebabs to Create This Summer! Here are a few other kebab recipes, just for you!

Eager to keep on grilling? Here are more mushroom friendly-grill recipes to put your new skills to good use!

GIVE ME MORE KEBABS, PLEASE!

New to making kebabs or want some inspiration for creative combinations? Be sure to download our 10 Ways to Kebab ebook, which includes tips for temperature control, cutting, and stringing techniques to make brag-worthy kebabs!

mushroom-kebabs

About Author

Lindsey Roberts
Lindsey Roberts

I love produce and mushrooms in particular! I started at Monterey Mushrooms in 2010 working in quality assurance and food safety. In 2013, I participated in a year-long grower training program to learn the art and science of growing mushrooms. I spent the next year growing mushrooms, and after the honeymoon phase was over, I realized my real passion was marketing. Mushrooms are one of the most difficult crops to grow, yet one of the easiest to use. I love cooking with mushrooms and teaching other people how to cook with them too. I’m a DIY, home improvement, gardening and landscaping fanatic! I find it rewarding to transform my home into my own personal refuge. I enjoy waking up to an indoor cycling ride while watching the morning news; and in the evening I find it gratifying to unwind with yoga.