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Cajun Catfish Supreme

    1 1/2 pounds catfish fillets, cut in strips
    2 teaspoons Cajun-style blackened seasoning
    4 tablespoons mayonnaise
    1/2 cup butter
    1 cup sliced fresh mushrooms
    1/2 cup chopped fresh parsley
    1 cup sliced green onions
    1 pound small, peeled shrimp
    2 (10.75 ounce) cans condensed cream of shrimp soup

  Sprinkle catfish strips with blackened fish seasoning. Spread
 catfish with mayonnaise. Place in a shallow dish, cover, and
 refrigerate for 1 hour.
  In a large skillet, heat 4 tablespoons butter until it begins to
 sizzle. Sear the fish strips until golden, turning once. Transfer to
 a 9x13 inch baking dish, and arrange fish in a single layer.
  In the same skillet, heat remaining 4 tablespoons butter over medium
 heat. Cook and stir mushrooms in butter until golden. Stir in
 parsley, green onions, and shrimp. Reduce heat to low, and cook until
 shrimp are pink and tender. Stir in cream of shrimp soup, and blend
 well. Ladle soup mixture over fish in baking dish. Bake at 375F for
 30 minutes.