Cajun Shrimp And Catfish

• 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)

1. Preheat oven to 350u0b0.
2. Place the buttermilk and blackening seasoning in a large bowl, stirring to blend. Add catfish; toss gently to coat.
3. 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.
4. Melt the butter in pan over medium-high heat. Add the onions, mushrooms, and chopped parsley; saute 3 minutes. Add shrimp; saute 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 350u0b0 for 20 minutes or until bubbly. Serve shrimp mixture over rice. Garnish with the parsley sprigs, if desired.

lowfat buttermilk, lowsalt, catfish fillets, cooking spray, butter, green onions, mushrooms, parsley, shrimp, light alfredo sauce, chicken broth, parmesan cheese, rice, parsley

Taken from www.myrecipes.com/recipe/cajun-shrimp-catfish (may not work)