I swear, everytime I make this dish, I never get a good picture to post on the blog. The original dish came from an old magazine I found while waiting at a doctor’s office years ago. The recipe has now evolved into so many different versions, taking into consideration our health requirements. I started making this with cream and now I use fat-free half and half or buttermilk. The sauce required was originally Alfredo sauce, but now I make my own white sauce using whatever I have in the refrigerator. The only thing that has not changed is the use of cajun seasoning. I have tried this with various other spices but none of them compare with cajun.
1/2 cup fat-free half and half or lowfat buttermilk
2 tablespoon cajun seasoning
3 large pieces of catfish fillets, cut into 1 inch servings
1 tablespoon butter
1 cup chopped green onions
1 cup presliced mushrooms
1/2 cup chopped fresh parsley
1 pound small shrimp, peeled and deveined
1 can alfredo sauce or 1/2 cup white sauce (recipe below)
1/2 cup grated fresh Parmesan cheese
Parsley sprigs (optional)
- Preheat oven to 350°.
- Mix half and half and cajun seasoning in a large bowl. Add catfish and toss gently.
- Heat a large nonstick skillet and add catfish mixture. Cook 3 minutes, stirring frequently.
- Place the catfish mixture in a shallow casserole coated with cooking spray.
- In a separate pan, melt the butter. Saute the onions, mushrooms, and chopped
parsley until onions are clear. Add shrimp and let cook for 3 minutes.
- Spoon the shrimp mixture over catfish.
- Drizzle white sauce over the shrimp mixture. Sprinkle the cheese. If using alfredo sauce, dilute the sauce with 1/2 of water or chicken broth before drizzling over the shrimp mixture.
- Bake at 350° for 20 minutes or until bubbly.
- Serve over rice. Garnish with the parsley sprigs, if desired.
- 1/2 stick butter
- 2 tbs flour
- 1 cup half and half
Melt butter in pan. Stir in flour and cook for 2 minutes. Add half and half, stirring until sauce is thick. Add more half and half if sauce is too thick.