Catfish Pastalaya with Sausage and Shrimp

Ingredients

• 2 U.S. Farm-Raised Catfish fillets, cut into large chunks
• 1 pound rotini pasta
• 1/2 pound shrimp, peeled
• 3 tablespoons blackening spice, divided
• 1/2 pound andouille sausage, sliced
• 2/3 cup chopped celery
• 2/3 cup chopped onions
• 2/3 cup chopped bell pepper
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon paprika
• 1 1/2 teaspoons kosher salt
• 1/4 cup green onions, sliced, divided
• 1/4 cup parsley, finely chopped, divided

Instructions

1. Cook pasta according to package directions, drain and set aside.
2. Season the catfish and shrimp with 2 tablespoons of the blackening spice.
3. Saute the sausage for 3 minutes; add celery, onions and peppers, and sauté for another 5 minutes until translucent.
4. Add catfish and shrimp, and sauté for 4 minutes or until cooked through.
5. Add chicken stock, and reduce by half.
6. Add cream, pasta, remaining seasonings and 1 tablespoon blackening spice.
7. Stir in 1/2 of the green onions and 1/2 of the parsley.
8. Garnish with remaining parsley and green onions when serving.

Attribution

Recipe and photo used with permission from: The Catfish Institute