Catfish Pastalaya with Sausage and Shrimp – TCI

Catfish Pastalaya with Sausage and Shrimp

Serving Size: 4

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What you’ll need:

  • 2 U.S. Farm-Raised Catfish fillets, cut into large chunks
  • 1 pound rotini pasta
  • ½ pound shrimp, peeled
  • 3 tablespoons blackening spice, divided
  • ½ pound andouille sausage, sliced
  • ⅔ cup chopped celery
  • ⅔ cup chopped onions
  • ⅔ cup chopped bell pepper
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon paprika
  • 1 ½ teaspoon kosher salt
  • ¼ cup green onions, sliced
  • ¼ cup parsley, finely chopped, for garnish

How to prepare:

Cook pasta according to package directions, drain and set aside.

Season the catfish and shrimp with 2 tablespoons of the blackening spice.

Sauté the sausage for 3 minutes; add celery, onions and peppers; and sauté another 5 minutes until translucent. Add catfish and shrimp, and sauté 4 minutes or until cooked through. Add chicken stock, and reduce by half. Add cream, pasta, remaining seasonings and 1 tablespoon blackening spice. Stir in ½ of green onions and ½ of parsley.

Garnish with remaining parsley and green onions when serving.

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