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Cajun Catfish Supreme

I entered this Cajun catfish supreme recipe in a large neighborhood Cajun party contest and won first prize. It is an unusual but delicious way of preparing catfish.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2695.5 kcal

Equipment

  • 1 Shallow dish For marinating catfish.
  • 1 Large Skillet For searing fish and preparing the sauce base.
  • 1 9x13 inch Baking Dish For assembly and final baking.
  • 1 Spatula or Tongs For handling fish and stirring ingredients.
  • 1 Whisk or Spoon For blending the soup mixture.

Ingredients
  

Main

  • 1 ½ pounds catfish fillets cut in strips
  • 2 teaspoons Cajun-style blackened seasoning
  • 4 tablespoons mayonnaise
  • ½ cup unsalted butter divided
  • 1 cup sliced fresh mushrooms
  • 1 pound small peeled shrimp
  • 1 cup sliced green onions
  • ½ cup chopped fresh parsley
  • 2 10.5 ounce cans condensed cream of shrimp soup

Instructions
 

  • Sprinkle catfish strips with fish seasoning; spread mayonnaise on strips. Place in a shallow dish, cover, and refrigerate for 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat 4 tablespoons butter in a large skillet until begins to sizzle. Add fish strips; sear until golden, flipping once. Transfer strips to a 9x13-inch baking dish in a single layer.
  • Heat remaining 4 tablespoons butter in the same skillet over medium heat. Add mushrooms; cook and stir until golden. Stir in shrimp, green onions, and parsley. Reduce heat to low; cook until shrimp are pink and tender. Stir in soup; stir until well blended. Pour soup mixture over fish strips.
  • Bake in the preheated oven for 30 minutes.

Notes

For a more authentic Cajun kick, consider making your own blackened seasoning with paprika, cayenne, garlic powder, and oregano. When searing the catfish, ensure high heat for a good crust, but avoid overcooking, as it will finish in the oven; aim for golden. Deglaze the skillet after searing with a splash of dry white wine or a bit of fish stock before adding mushrooms to build deeper flavor into your sauce. Be mindful not to overcook the shrimp in the skillet; they should just turn pink. A squeeze of fresh lemon juice or a dash of hot sauce like Tabasco in the finished sauce can brighten the flavors. Serve with fluffy white rice or crusty bread to sop up the rich sauce.