Recipe by Lu
"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."
Watch video tips and tricks
1 1/2 pounds
catfish fillets, cut in strips
Cajun-style blackened seasoning
sliced fresh mushrooms
chopped fresh parsley
sliced green onions
small, peeled shrimp
2 (10.75 ounce) cans
condensed cream of shrimp soup
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Catfish Supreme
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 306
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make an authentic New Orleans catfish po’ boy sandwich.
An authentic Louisiana recipe for spicy Cajun stew.
See how to make a creamy chicken sauté served over linguine.