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.
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.
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.
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!
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.
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.
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!!!
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!
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!
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.
