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Catfish Pastalaya with Sausage and Shrimp

Catfish Pastalaya with Sausage and Shrimp Recipe.


  • 2 U.S. Farm-Raised Catfish fillets, cut into large chunks
  • 1 pound rotini pasta
  • ½ pound shrimp, peeled
  • 3 tablespoons blackening spice, divided
  • 2/3 cup chopped celery
  • 2/3 cup chopped onions
  • 2/3 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


  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. SAUTÉ the sausage for 3 minutes, add celery, onions and peppers, and sauté another 5 minutes until translucent.
  4. ADD catfish and shrimp, and sauté 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.
    STIR in ½ of the green onions and ½ of the parsley.
  7. GARNISH with remaining parsley and green onions when serving

Recipe and Photo courtesy of The Catfish Institute

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