Cajun Shrimp and Catfish Recipe


  • 2 tbs low-fat buttermilk
  • 1 tbs low-salt blackening seasoning
  • 1 ½ lbs catfish fillets; cut int ½ inch strips
  • Cooking spray
  • 1 tbs butter
  • 1 cup chopped green onion
  • 1 cup sliced mushrooms
  • ½ cup chopped parsley
  • 1 lb small shrimp, peeled and deveined
  • ½ cup light Alfredo sauce (such as Contadina)
  • 1 tbs fat-free, less-sodium chicken broth
  • 2 tbs grated fresh Parmesan cheese
  • 5 ½ cups hot cooked long-grain rice


  1. Place buttermilk and blackening seasoning in a large bowl, stirring to blend. Add catfish; toss to gently coat
  2. Heat large non-stick skillet coated with cooking spray over medium-high heat. Add catfish mixture; cook 3 minutes, stirring frequently. Place catfish mixture in a 2 ½ qt shallow casserole coated with cooking spray.
  3. Melt the butter in pan over medium-high heat. Add onions, mushrooms, and chopped parsley; saute 3 minutes. Add shrimp; saute 3 minutes. Spoon shrimp mixture over catfish.
  4. Combine Alfredo sauce and broth, stirring with a whisk. Drizzle over shrimp mixture; sprinkle with cheese.
  5. Bake at 350 degrees for 20 minutes or until bubbly.
  6. Serve over rice

Yield: 8 servings


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