Cajun Catfish Supreme Recipe -
Cajun Catfish Supreme Recipe
  • READY IN hrs

Cajun Catfish Supreme

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    45 mins

    2 hrs 15 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
May 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.

Most Helpful Critical Review
Jul 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.

Aug 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.

Jan 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.

Dec 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!

Feb 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.

Dec 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.

Dec 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!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 484 kcal
  • 24%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 225 mg
  • 75%
  • Fat
  • 34 g
  • 52%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 33.6 g
  • 67%
  • Sodium
  • 1291 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Not The Same Old Chicken
Not The Same Old Chicken

We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.

Slow Cooker Time Savers
Slow Cooker Time Savers

Imagine dinner making itself in the slow cooker while you relax or do other things.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Cajun Crawfish and Shrimp Etouffe

An authentic Louisiana recipe for spicy Cajun stew.

Catfish Po’ Boy Grinder

See how to make an authentic New Orleans catfish po’ boy sandwich.

Southern-Fried Texas Catfish

What's cooking in Humble, Texas? Stephan's authentic deep-fried catfish.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States