I don't remember who psted this recipe here originally but consider this a hardy THUMBS UP!

I cooked this recipe over the weekend and everyone raved. The only changed I made was I used Texas Gourmet Sidewinder Searing Spice instead of Paul Prudhommes.




Catfish Supreme


2 lbs Catfish fillets

Cajun Blackenening seasoning (Paul Prudhomes)

Hellman’s mayo

Butter

1 Cup Sliced fresh Mushrooms

½ Cup chopped Parsley

1 Cup sliced Green Onions

1 ½ pounds peeled and deveined medium Shrimp

2 cans Cream of Shrimp soup

Cayenne pepper and Louisiana Hot Sauce to taste



1. Season catfish well on both sides with blackened seasoning then spread a thin layer of mayo on both sides of each fillet. Cover and refrigerate for 1 hour.



2. In a large skillet heat 2 Tbsp butter until it starts to sizzle. Sear the fish fillets on both sides (don't cook all the way through) and remove to a large baking dish.



3. In the same skillet add 2 more Tbsp butter and then add the mushrooms, parsley and green onions. When this cooks down some add the shrimp. When the shrimp start turning a little pink reduce the heat to low and add the 2 cans of shrimp soup (the shrimp will finish cooking in the oven). Season to taste with Cayenne pepper & Hot sauce. Stir well to combine and ladle this mixture over the fish fillets.



4. Bake at 375 degrees for 30 minutes.