Some Cajun recipes include Barlow’s blackened catfish and easy Cajun jambalaya. To make the catfish dish, preheat the oven to 350 degrees Fahrenheit. Combine 2 teaspoons each of cayenne pepper, lemon pepper, garlic powder, salt and pepper. Brush 1 pound of catfish fillets with 2 tablespoons of butter, coating both sides of the fish. Rub the spice mixture to cover each side of the fillets.
In a frying pan over medium-high heat, cook the fillets until both sides are slightly blackened, about 2 minutes per side. Transfer the fillets to a greased baking dish, and pour 1 cup of Italian-style dressing over them. Bake the fillets until the flesh flakes away with a fork, approximately 30 to 35 minutes.
To make the jambalaya, set a pot over medium-high heat, and add 2 teaspoons of oil. Cut 2 boneless skinless chicken breasts and 8 ounces of kielbasa into bite-sized pieces, and brown them in the oil. Mix in 1 diced onion, 1 diced green bell pepper, 1/2 cup of diced celery and 2 tablespoons of chopped garlic. Add 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of onion powder, and salt and ground black pepper to taste.
Cook the ingredients until the onions are soft, about 5 minutes. Add 2 cups of uncooked white rice, 4 cups of chicken stock and 3 bay leaves. Heat the jambalaya to a boil, and then cover and simmer it over reduced heat until the rice is cooked, approximately 20 minutes. Mix in 2 teaspoons of Worcestershire sauce and 1 teaspoon of hot pepper sauce, and serve.