Step-by-Step Instructions

1. 1.Prepare Collard Greens Base

   Start by boiling approximately 2 liters of water in a pot. Once boiling, add 2 tablespoons of chicken bouillon, 2 tablespoons of Accent seasoning, 1 teaspoon of Slap Yo Mama seasoning, 1 teaspoon of Creole seasoning, 1 tablespoon of onion powder, and 1 tablespoon of garlic pepper. Stir to combine.

2. 2.Cook Collard Greens

   Add the pre-cut collard greens to the boiling seasoned water. Cover the pot with a lid and let the greens cook for about 30 minutes. This allows them to tenderize before adding other vegetables.

3. 3.Prepare Grits Base

   In a separate pot, add about 8 cups of water. Season the water with 1 teaspoon of Creole seasoning, 1 teaspoon of black garlic pepper, 1 teaspoon of Slap Yo Mama seasoning, 1 tablespoon of Accent seasoning, and 1 tablespoon of chicken bouillon. Bring the seasoned water to a boil.

4. 4.Cook Grits

   Once the water for the grits is boiling, add 2 cups of rinsed quick grits. Stir immediately and continuously to ensure there are no lumps. Reduce the heat to low and let the grits simmer, stirring occasionally.

5. 5.Season Fish and Shrimp

   Ensure your catfish fillets and shrimp are cleaned and thoroughly patted dry. Season both sides of each catfish fillet and toss the shrimp with 1 teaspoon each of Slap Yo Mama seasoning, Old Bay seasoning, onion powder, black garlic pepper, Accent seasoning, and smoked paprika. Set aside to marinate for a few minutes.

6. 6.Prepare Breading Mixture

   In a container with a lid (or a large bowl), combine 1/3 cup all-purpose flour, 1/3 cup corn starch, and 2 tablespoons + 2 teaspoons of Louisiana Fish Fry. Mix all ingredients thoroughly to create a uniform breading mixture.

7. 7.Add Vegetables and Liquid Smoke to Greens

   After the collard greens have cooked for approximately 30 minutes, add the diced red bell pepper, yellow bell pepper, and onion to the pot. Also, add the Cubanella and Poblano peppers (cut in half). Finish with a few drops of liquid smoke for an enhanced smoky flavor. Continue to simmer until vegetables are tender.

8. 8.Finish Grits

   Taste the simmering grits and adjust seasonings if necessary. Add 2 teaspoons of Accent seasoning, 1/2 teaspoon of Slap Yo Mama seasoning, 1/2 teaspoon of onion powder, and 1/2 teaspoon of Creole seasoning. Stir in 3 tablespoons of butter and 1 cup of heavy cream. Whisk until the grits are creamy and smooth. Turn the heat to low and let them slow cook until ready to serve.

9. 9.Fry Catfish and Shrimp

   Heat cooking oil in a deep fryer to the appropriate temperature for frying. Dredge one seasoned catfish fillet in the breading mixture, ensuring it's fully coated, then shake off any excess. Carefully drop the fillet into the hot oil and fry until golden brown and cooked through. Remove and place on paper towels to drain. Repeat for the second fillet. Then, dredge the seasoned shrimp in the breading mixture, shake off excess, and fry until pink and crispy. Remove and drain.

10. 10.Plate the Dish

    To assemble, place a serving of the creamy smoked gouda grits in a bowl. Top the grits with a generous portion of the collard greens. Carefully place a fried catfish fillet on top of the greens. Spoon fresh pico de gallo over the catfish. Arrange the fried shrimp around the grits bowl for a complete and visually appealing meal.