I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, but delicious way of preparing catfish.

Lu

Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
1 hr
total:
2 hrs 15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.

    Advertisement
  • In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.

  • In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.

  • Bake at 375 degrees F (190 degrees C) for 30 minutes.

Nutrition Facts

484 calories; protein 33.6g 67% DV; carbohydrates 9.6g 3% DV; fat 34g 52% DV; cholesterol 225.4mg 75% DV; sodium 1290.5mg 52% DV. Full Nutrition
Advertisement

Reviews (112)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/28/2004
Well being from Baton Rouge the word "cajun" caught my interest so I had to try this. Just had it tonight and found it delicious. The fish is mouth-watering tender and the sauce very good. I did have to make a few slight adjustments. I am not crazy about blackened seasoning so substitues Tony Cacheres Creole Seasoning. Added some extra mushrooms and some half n half to add some richness and cut back some of the salt. Cream of shrimp can be a little salty and I found that this combination helped eliminate that. Overall a very good dish. Thanks for the recipe. Read More
(43)

Most helpful critical review

Rating: 3 stars
07/05/2004
This was a good recipe--nice change of pace with catfish. I will make this again though I thought that it had too much butter involved--I'll try 1/4 cup next time. Read More
(6)
142 Ratings
  • 5 star values: 96
  • 4 star values: 30
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
05/27/2004
Well being from Baton Rouge the word "cajun" caught my interest so I had to try this. Just had it tonight and found it delicious. The fish is mouth-watering tender and the sauce very good. I did have to make a few slight adjustments. I am not crazy about blackened seasoning so substitues Tony Cacheres Creole Seasoning. Added some extra mushrooms and some half n half to add some richness and cut back some of the salt. Cream of shrimp can be a little salty and I found that this combination helped eliminate that. Overall a very good dish. Thanks for the recipe. Read More
(43)
Rating: 5 stars
08/02/2003
Excellent recipe! I have made this two times now. The 1st time I couldn't find Cream of Shrimp soup so I used Cream of Mushroom and it was still good. If I used Mushroom again I would use 1 can and some Half & Half. Soup mixture was very thick. I think it depends on which brand you use. The 2nd time I used Cream of Shrimp and BOY was it worth it. It was absolutely amazing. Use the Cream of Shrimp if you can find it. Will be using this recipe for a long time. Read More
(31)
Rating: 5 stars
01/18/2003
Awesome dish! Cooked this for our super bowl party last night and it was gone in an instant. I used catfish nuggets for an easy appetizer-like dish. This will be a regular in our house. Read More
(24)
Advertisement
Rating: 5 stars
12/23/2003
My family (none of which are huge seafood fans) LOVED this. They kept talking about dinner long after the dishes were washed and put away. I subbed Tilapia, added lemon pepper to sauce, used cooked cocktail shrimp (added just b4 baking) and about 1/2 the butter. If no shrimp at hand, xtra mushrooms would be great. Only baked for 20 minutes. Great over plain white rice. A real keeper! Read More
(17)
Rating: 4 stars
02/09/2005
This was good. I did reduce the amount of butter in the recipe. The only suggestion the husband made was that he thought it would be better with tilapia...and I happen to agree. I think that catfish has too much flavor and it kind of drowns it out a bit. We will definately use again, but will probably try with tilapia. Thanks for the post. Read More
(9)
Rating: 5 stars
12/23/2003
This was absolutely fabulous! I made it for my husband and he said it reminded him of something he'd get at the restaurant Pappadeaux. I would probably not add as much butter next time but I have to admit it was yummy just the way it was. I used precooked frozen shrimp and it worked just great. Read More
(9)
Advertisement
Rating: 5 stars
02/28/2006
This is, by far, the best thing I have ever made! In the 10 years that I have been cooking for my family... I shocked my husband! Of course, with a few adjustments. Being in Alaska, I used halibut instead of catfish. In step 3, I added a small can of mushrooms-undrained (instead of fresh), sweet onion instead of green, 1 can cream of celery soup and 1/2 cup sour cream (instead of the crm of shrimp). And finally, served over fettucine noodles. Yummo! We usually pay $20 a plate for this at our local resturant! Never again!!! Read More
(7)
Rating: 5 stars
12/23/2003
My boyfriend and I absolutely adored this! Oh goodness it was sooooo good over herb rice! YUMMY!!!!! scaled down to four didn't have cajun blackened seasoning so improvised by using regular cajun seasoning a pinch each of thyme garlic powder paprika onion powder black and white pepper. did use cream of shrimp soup. It doesn't get much better than this. Next time i might add a bit more spice leave out the catfish and add crab and.... it is so GOOD! thank you thank you thank you Lu Post! Read More
(7)
Rating: 5 stars
10/17/2012
I have made this recipe twice now and my friends and wife swear I need to start a restaurant of my own.Thanks to the original poster! Read More
(7)
Rating: 3 stars
07/05/2004
This was a good recipe--nice change of pace with catfish. I will make this again though I thought that it had too much butter involved--I'll try 1/4 cup next time. Read More
(6)
Advertisement