Cajun Catfish And Shrimp Casserole Recipe

INGREDIENTS:

• 1/2 cup fat-free half and half or lowfat buttermilk
• 2 tablespoon cajun seasoning
• 3 large pieces of catfish fillets, cut into 1 inch servings
• Cooking spray
• 1 tablespoon butter
• 1 cup chopped green onions
• 1 cup presliced mushrooms
• 1/2 cup chopped fresh parsley
• 1 pound small shrimp, peeled and deveined
• 1 can alfredo sauce or 1/2 cup white sauce (recipe below)
• 1/2 cup grated fresh Parmesan cheese
• Parsley sprigs (optional)

White sauce

• 1/2 stick butter
• 2 tbs flour
• 1 cup half and half

INSTRUCTIONS:

1. Preheat oven to 350°.
2. Mix half and half and cajun seasoning in a large bowl. Add catfish and toss gently.
3. Heat a large nonstick skillet and add catfish mixture. Cook 3 minutes, stirring frequently.
4. Place the catfish mixture in a shallow casserole coated with cooking spray.
5. In a separate pan, melt the butter. Saute the onions, mushrooms, and chopped
6. parsley until onions are clear. Add shrimp and let cook for 3 minutes.
7. Spoon the shrimp mixture over catfish.
8. Drizzle white sauce over the shrimp mixture. Sprinkle the cheese. If using alfredo sauce, dilute the sauce with 1/2 of water or chicken broth before drizzling over the shrimp mixture.
9. Bake at 350° for 20 minutes or until bubbly.
10. Serve over rice. Garnish with the parsley sprigs, if desired.

White sauce

1. Melt butter in pan. Stir in flour and cook for 2 minutes.
2.  Add half and half, stirring until sauce is thick. 
3.  Add more half and half if sauce is too thick.

Source: Cafe Nilson

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