Cajun Catfish And Shrimp Casserole Recipe


  • 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
Cajun Catfish And Shrimp Casserole Recipe


  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.


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