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