Cajun Shrimp and Catfish Casserole

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

Preheat oven to 350F. Place the buttermilk and blackening seasoning in a 
large bowl, stirring to blend. Add catfish; toss gently to coat.

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.

Melt the butter in pan over medium-high heat. Add the onions, mushrooms, 
and chopped parsley; sauté 3 minutes. Add shrimp; sauté 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 350F for 20 minutes or until bubbly. Serve shrimp 
mixture over rice. Yield:  8 servings.



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