Cajun Catfish Supreme

Cajun Catfish Supreme

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Lu 27

"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."
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2 h 15 m servings 484 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 34 g
  • 52%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 225 mg
  • 75%
  • Sodium:
  • 1291 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
  2. 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.
  3. 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.
  4. Bake at 375 degrees F (190 degrees C) for 30 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 119 Ratings

Most helpful positive review

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 di...

Most helpful critical review

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.

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 di...

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 ...

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 c...

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 ...

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 h...

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 ...

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 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 ha...

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