Louisiana Sausage-Catfish Combo in Mexi-Cajun Onion Cream Recipe

Update Servings
  • 1 tablespoon canola oil
  • 1 pound Premio Cajun Sausage - cut into 1/2-inch pieces
  • 3/4 pound farm-raised catfish - cut into 1-inch pieces
  • 1 clove garlic, minced
  • 1/2 poblano chile - seeded and cut into strips
  • 1/2 red bell pepper - seeded and cut into strips
  • 10 ounces tomatoes and green chiles - 1 can, diced
  • 1 cup french fried onions
  • 10 3/4 ounces condensed cream of onion soup
  • 2/3 cup half and half
  • 1 teaspoon Cajun seasoning, to taste
  • 3 cups rice - hot cooked
  • 3 quarts water
  • 2 tablespoons cilantro - chopped
  • Heat canola oil in a large skillet.
  • Saute sausage pieces for several minutes in hot oil.
  • Add catfish pieces, garlic, poblano chili, and red bell pepper.
  • Stir fry for several minutes.
  • Add diced tomatoes and green chilies and french fried onions.
  • In a small bowl, mix together onion soup, half and half and Cajun seasoning.
  • Stir into mixture in skillet.
  • Cover and simmer for 10-12 minutes. Serve sausage-catfish mixture over rice.
  • Sprinkle with chopped cilantro.
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