Cajun Country Catfish Acadian

Name: Cajun Country Catfish Acadian
Ingredients: 2 cups Cajun Country Brown Rice or Cajun Country Long Grain; 6 Catfish filets; 3 tbsp brown mustard; 3 tsp Cajun seasoning; 1 stick butter; 1 cup chopped onions; .5 cup chopped green bell pepper; 2 cloves garlic, (minced); 1 tsp salt; .5 tsp red pepper; .5 tsp black pepper; 1 tbsp Worcestershire sauce; 1 can cream of mushroom; 1 lb Louisiana crawfish tails with fat; .25 cup chopped green onions

Course Main Course

Servings 6

Ingredients

2 cups Cajun Country Brown Rice or Cajun Country Long Grain
6 Catfish filets
3 tbsp brown mustard
3 tsp Cajun seasoning
1 stick butter
1 cup chopped onions
.5 cup chopped green bell pepper
2 cloves garlic, minced
1 tsp salt
.5 tsp red pepper
.5 tsp black pepper
1 tbsp Worcestershire sauce
1 can cream of mushroom
1 lb Louisiana crawfish tails with fat
.25 cup chopped green onions

Instructions

Prepare Cajun Country Rice according to package directions.
Preheat oven to 350 degrees.
Rub catfish filets with brown mustard and Cajun seasoning.
Place them on baking dish and bake for 15-20 minutes, depending on size, or until thickest part of filet pierces easily with a knife.
Melt butter in skillet and sauté onions, bell pepper and garlic until tender.
Add salt and next 4 ingredients and mix well, until soup is well creamed.
Add crawfish and cook for 15 minutes, stirring often.
Add green onions before serving.
Place catfish filet on top of hot, delicious rice and top with etouffee.
Bon appétit!
NOTE: crawfish may be substituted with shrimp.