Cajun Catfish Supreme (Can Substitute Trout Or Even Chicken)

• 1 1/2 lbs catfish fillets, cut into strips
• 2 teaspoons cajun blackening seasoning
• 4 tablespoons mayonnaise
• 1 cup sliced fresh mushrooms (can substitute canned, drained)
• 8 tablespoons butter, divided
• 1/2 cup chopped fresh parsley
• 1 cup sliced green onion
• 1 lb peeled shrimp
• 2 (10 3/4 ounce) cans condensed cream of shrimp soup

1. Sprinkle catfish with blackened seasoning.
2. Spread catfish with mayonnaise.
3. Place in shallow dish; cover and refrigerate for 1 hour.
4. In a large skillet, heat 4 tablespoons butter until begins to sizzle.
5. Sear fish until golden, turning once.
6. Transfer to 9x13 baking pan in a single layer.
7. In a different skillet, heat 4 tablespoons butter, cook and stir mushrooms until golden.
8. Stir in parsley, green onions and shrimp.
9. Reduce heat to low and cook until shrimp are just pink through and through.
10. Stir in soup and blend well; turn off heat.
11. Ladle over fish (or chicken) in baking dish.
12. Preheat oven to 375 degrees and bake 30 minutes. (Reminder if fillets are thin, reduce cooking time).

catfish fillets, cajun blackening seasoning, mayonnaise, mushrooms, butter, parsley, green onion, shrimp, condensed cream

Taken from www.food.com/recipe/cajun-catfish-supreme-can-substitute-trout-or-even-chicken-357606 (may not work)