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Old 02-13-2007, 09:24 PM   #1
Haute Pursuit
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Catfish Supreme

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

˝ Cup chopped Parsley

1 Cup sliced Green Onions

1 ˝ 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.
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Old 03-14-2007, 09:05 PM   #2
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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.

MMMMMM!! Two thumbs up!!
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Old 03-14-2007, 09:32 PM   #3
Haute Pursuit
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How come you didn't call me? LOL Glad you liked it... one of our favorites.
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Old 04-23-2007, 11:55 PM   #4
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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!
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Old 07-22-2007, 09:19 PM   #5
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Really good recipe!
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Old 08-05-2007, 07:47 PM   #6
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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.
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Old 10-10-2007, 10:00 PM   #7
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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.
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Old 10-18-2007, 04:12 PM   #8
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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!
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Old 10-18-2007, 05:50 PM   #9
Haute Pursuit
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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.
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Old 10-22-2007, 04:04 PM   #10
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Thanks, Haute, good idea. I'll do it this afternoon!
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