Cajun Shrimp and Catfish

Cajun Shrimp and CatfishRecipe
Randy Mayor; Lydia DeGaris-Pursell


8 servings (serving size: about 3/4 cup of shrimp mixture and about 2/3 cup of rice)

Recipe from

Cooking Light

Nutritional Information

Calories 382
Caloriesfromfat 28 %
Fat 12 g
Satfat 4.4 g
Monofat 3.8 g
Polyfat 1.9 g
Protein 30.4 g
Carbohydrate 35.7 g
Fiber 1.1 g
Cholesterol 139 mg
Iron 3.7 mg
Sodium 511 mg
Calcium 110 mg


2 tablespoons low-fat buttermilk
1 tablespoon low-salt blackening seasoning
1 1/2 pounds catfish fillets, cut into 1/2-inch strips
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
1/2 cup light Alfredo sauce (such as Contadina)
1 tablespoon fat-free, less-sodium chicken broth
2 tablespoons grated fresh Parmesan cheese
5 1/2 cups hot cooked long-grain rice
Parsley sprigs (optional)


Preheat oven to 350°.

Place the buttermilk and blackening seasoning in a large bowl, stirring to blend. Add catfish; toss gently to coat.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add catfish mixture; cook 3 minutes, stirring frequently. Place the catfish mixture in a 2 1/2-quart shallow casserole coated with cooking spray.

Melt the butter in pan over medium-high heat. Add the onions, mushrooms, and chopped parsley; sauté 3 minutes. Add shrimp; sauté 3 minutes. Spoon shrimp mixture over catfish. Combine Alfredo sauce and broth, stirring with a whisk. Drizzle over the shrimp mixture; sprinkle with cheese. Bake shrimp mixture at 350° for 20 minutes or until bubbly. Serve shrimp mixture over rice. Garnish with the parsley sprigs, if desired.