Catfish Supreme

[Haute Pursuit]

This is some of the best catfish I ever had. The wife and I ate it 2 nights in a row. Serve over rice, dirty rice or pasta. Bon Apetit!

Catfish Supreme


2 lbs Catfish fillets

Cajun Blackenening seasoning (Paul Prudhomes)

Hellman’s mayo

Butter

1 Cup Sliced fresh Mushrooms

½ Cup chopped Parsley

1 Cup sliced Green Onions

1 ½ pounds peeled and deveined medium Shrimp

2 cans Cream of Shrimp soup

Cayenne pepper and Louisiana Hot Sauce to taste



1. Season catfish well on both sides with blackened seasoning then spread a thin layer of mayo on both sides of each fillet. Cover and refrigerate for 1 hour.



2. In a large skillet heat 2 Tbsp butter until it starts to sizzle. Sear the fish fillets on both sides (don't cook all the way through) and remove to a large baking dish.



3. In the same skillet add 2 more Tbsp butter and then add the mushrooms, parsley and green onions. When this cooks down some add the shrimp. When the shrimp start turning a little pink reduce the heat to low and add the 2 cans of shrimp soup (the shrimp will finish cooking in the oven). Season to taste with Cayenne pepper & Hot sauce. Stir well to combine and ladle this mixture over the fish fillets.



4. Bake at 375 degrees for 30 minutes.

[TXPalerider]

Most AWESOME recipe Blake. I had it tonight served over a bed of white rice.


For those of you thinking about making this, it's about as easy a recipe as there is. Very simple!! Also, don't be afraid to add a little extra spice. I held off, fearing it to spicey for my 3 and 5 year old, but, it was not a problem. Very mild. I did coat mine with Louisiana Hot Sauce though.:D

MMMMMM!! Two thumbs up!!

[Haute Pursuit]

How come you didn't call me? LOL Glad you liked it... one of our favorites.

[yim11]

This is a GREAT recipe!!! Thanks! We've made it a couple of times now, first as instructed, second time used Talapia caught at Fairfield and crabmeat with the shrimp in the sauce. Crabmeat really adds something to it! I can't wait to try this sauce with some crawfish tails and crab!

[texasGG]

Really good recipe!

[Thunder]

It's been a great year on the water so far and I have lots of trout. I think I will try this one with some nice fat trout fillets.

[fishchaser2]

Tried the receipt using trout, everything else as listed --- it is definitely a repeat dish. I'd put it with the menu items in the sea food resturants. I like the comment about crab meat with the shrimp --- variations are limited to the imagination, but what is listed is excellent.

[brazman]

I tried this one time and I'm hooked now...only now the HEBs in my area in Austin don't carry Cream of Shrimp all of a sudden. I guess I cooked it back in July or August, and haven't seen a single can since then. Any heads up on where I can find some?
Thanks in advance!

[Haute Pursuit]

We had to ask the HEB manager to stock it for us which he did. The wife bought 12 cans of it the last time she was there.

[brazman]

Thanks, Haute, good idea. I'll do it this afternoon!

[RAYSOR]

Haute used your recipe today its awsome taste like a Pappadeuux meal served over rice, the only thing I am going to add is lemon wedges. The crabmeat sounded good also, you could serve this when folks come over they will think I am a gourmet cook. Thanks again Ray