| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
New Orleans |
Shelf life, Shelf4 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Seasoned flour |
| 1 |
ts |
Cajun spice |
| 1 |
|
8 oz. catfish fillet |
| 1/2 |
c |
Celery; onions, green |
|
|
; peppers |
| 1/4 |
c |
Diced tomatoes |
| 3 |
lg |
Shrimp |
| 1/4 |
c |
White wine; (optional) |
| 1 |
oz |
Vegetable oil to cook with |
| 1 |
tb |
Julienne scallions |
INSTRUCTIONS
Heat oil in skillet. Dredge catfish in seasoned flour and pan fry. Add
shrimp and cook for one minute. Add cajun spice. Add celery, onions,
peppers, tomatoes. Add white wine. Place catfish on plate and top with 3
shrimp. Pour sauce over and top with scallions.
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