Cajun Catfish and Shrimp Casserole

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
Cooking spray
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)


  1. Preheat oven to 350°.
  2. Mix half and half and cajun seasoning in a large bowl. Add catfish and toss gently.
  3. Heat a large nonstick skillet and add catfish mixture. Cook 3 minutes, stirring frequently.
  4. Place the catfish mixture in a shallow casserole coated with cooking spray.
  5. 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.
  6. Spoon the shrimp mixture over catfish.
  7. 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.
  8. Bake at 350° for 20 minutes or until bubbly.
  9. Serve over rice. Garnish with the parsley sprigs, if desired.

White sauce

  • 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.

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» Ailecgee said: { Dec 2, 2008 - 09:12 }

Wow, this looks like an entree done by a real chef. Pang-5 star hotel restaurant. Bongga including the presentation!

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