Catfish Supreme

Submitted by Wendi Barnett

2 lbs Catfish fillets
Cajun Blackening 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

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. 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. 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. Bake at 375 degrees for 30 minutes.