Cajun Catfish Supreme

By Addie

An absolutely delicious and elegant dish that may be deemed gourmet with minimal effort. If substituting boneless chicken breast, it's best to pound to a thin and even thickness. Also, if using very thin fish fillets, decreasing baking time may be advised. This can be halved quite successfully. I was lucky enough to snag this from Southern Living yeeeeeears ago.

Ingredients

• 1 1/2 lbs catfish fillets, cut into strips
• 2 teaspoons Cajun blackening seasoning
• 4 tablespoons mayonnaise
• 1 cup sliced fresh mushrooms (can substitute canned, drained)
• 8 tablespoons butter, divided
• 1/2 cup chopped fresh parsley
• 1 cup sliced green onion
• 1 lb peeled shrimp
• 2 (10 3/4 ounce) cans condensed cream of shrimp soup
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• Note: Can substitute trout or Even chicken.
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Preparation

Step 1

Sprinkle catfish with blackened seasoning.
Spread catfish with mayonnaise. Place in shallow dish; cover and refrigerate for 1 hour.

In a large skillet, heat 4 tablespoons butter until begins to sizzle. Sear fish until golden, turning once.
Transfer to 9x13 baking pan in a single layer.

In a different skillet, heat 4 tablespoons butter, cook and stir mushrooms until golden. Stir in parsley, green onions and shrimp. Reduce heat to low and cook until shrimp are just pink through and through.
Stir in soup and blend well; turn off heat. Ladle over fish (or chicken) in baking dish.

Preheat oven to 375 degrees and bake 30 minutes. (Reminder if fillets are thin, reduce cooking time).



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REVIEWS:



This is absolutely delicious!!!! I can not believe the flavor for something so easy to put together. I loved the the Cajun seasoning on the fish along with the mayo it added such a nice touch to the dish.. I served ours over wild rice mixed with red pepper and cut up snow peas and it was definitely a restaurant quality meal. One that would be sure to impress any guest. We loved this and will definitely be making this again, as my son and hubby will eat fish but unlike me they do not love it. Both my men enjoyed this one and said how yummy it was, so that scores points in my book. :)

Absolutely delicious (and easy, to boot!) I made everything exactly as written, except I substituted tilapia for the catfish, which is also a mild-flavored fish. I will be dining on this many times. Even the non-fish lovers enjoyed this! thanks for posting.



This is a must try, a must eat, a must devour! Top of the line recipe, full of flavor, full of colorful food, and just as quick as a jack-hammer to make. Guests will think you are the bell of the ball once you present this to them. I made half the recipe and I must say it divided very well with no problems. The only small change I made was instead of using all butter, I used half butter/oil combo. Worked out perfectly and was delightful. The fish I used was catfish as this worked out perfectly as a cheaper fillet on sale! Yippee! I love catfish, as this seems like a milder tasting fish, and cooks up so evenly. I can hardly wait to make this again, and will be doing so soon. (also, the shrimp were "jumbo" and just practically melted into the soup. Yum! Great recipe and thanks for sharing!

This recipe has a very creamy texture, and lots of flavor. It is very rich, and very tasty! For presentation, I would add some red bell pepper to the mushroom when cooking. It would make it an eye-catching recipe!



This was pretty good. It was a lot more shrimp sauce than catfish though and that kind of drowned the taste a little. We liked the shrimp sauce, it was just a little more than I expected. Also, I was hoping there would be a stronger Cajun flavor. I did add some extra Cajun seasoning on top before putting it in the oven but we thought it could have used even more. Thank you for giving us something new to try!