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    Cajun Shrimp and Catfish


    Source of Recipe


    adapted from Cooking Light Magazine by micar1321

    List of Ingredients




    2 T rice milk
    1 T salt free blackening seasoning (see recipe below)
    1 lb. catfish fillets, cut into ½” strips
    1 c chopped green onion
    1 can low sodium chicken broth
    1 c sliced mushrooms
    ½ c chopped fresh parsley
    1 lb. shrimp

    Recipe



    Preheat oven to 350°. Place the rice milk, blackening seasoning and catfish in a large bowl. Toss gently to coat. Heat a large nonstick skillet over medium high heat. Add catfish mixture; cook 3 minutes, stirring frequently. Place the catfish mixture in a 2-½ q shallow casserole. In the skillet, cook onions, mushrooms and parsley. Sauté 3 minutes. Add shrimp; sauté 3 minutes. Spoon shrimp mixture over catfish. Pour chicken broth over catfish/shrimp mixture. Bake for 20 minutes. Serve over rice.

    To make into a soup, add 1 cup of water to the chicken broth… add rice before reheating.

    Blackening Seasoning

    Source: Carolyn

    1 t garlic powder
    2 t thyme
    2 t basil
    2 t parsley
    2 t black pepper
    1 t cayenne

 

 

 

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