Cajun Shrimp and Catfish

Ingredients

• 0.5 cup alfredo sauce light (such as Contadina)
• 1 tablespoon butter 
• 1.5 pounds catfish fillets cut into 1/2-inch strips
• 5.5 cups rice long-grain hot cooked
• 1 tablespoon less-sodium chicken broth fat-free
• 0.5 cup parsley fresh chopped
• 1 cup green onions chopped
• 2 tablespoons buttermilk low-fat
• 1 cup pre mushrooms 
• 2 tablespoons parmesan cheese fresh grated
• 1 tablespoon low-salt blackening seasoning 
• 1 pound shrimp deveined peeled

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 35
2. Place the buttermilk and blackening seasoning in a large bowl, stirring to blend.
3. Add catfish; toss gently to coat.
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
5. Add catfish mixture; cook 3 minutes, stirring frequently.
6. Place the catfish mixture in a 2 1/2-quart shallow casserole coated with cooking spray.
7. Melt the butter in pan over medium-high heat.
8. Add the onions, mushrooms, and chopped parsley; saut 3 minutes.
9. Add shrimp; saut 3 minutes. Spoon shrimp mixture over catfish.
10. Combine Alfredo sauce and broth, stirring with a whisk.
11. Drizzle over the shrimp mixture; sprinkle with cheese.
12. Bake shrimp mixture at 350 for 20 minutes or until bubbly.
13. Serve shrimp mixture over rice.
14. Garnish with the parsley sprigs, if desired.