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.
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.
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!
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.
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!
The Kroger at Brazos Bend Shopping Center on Hway 59 in Rosenberg has the Campbells Cream of Shrimp soup in stock. That's the same center with the big Academy store - and Spec's.
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
HP this is one great dish i used kittes like you said and it was great the smell in the kitchen was great to glad we had all this rain to give time to find your recipes. Will do it again real soon Thank you sir!!!!
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.
This is an awesome recipe. I made it with redfish last night and the wife and I both loved it. Thanks for sharing. I can't wait to make it with some of those Colorado River blue cats when they start running this winter.
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