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INGREDIENTS:

• 24 oz. Catfish fillets
• 1 Tbsp. Cajun seasoning
• 2 Tbsp. Vegetable oil
• 4-6 oz. Andouille sausage
• ½ cup Onion, chopped ¼"
• ¼ cup Red bell pepper, chopped ¼"
• ¼ cup Yellow pepper, chopped ¼"
• ¼ cup Celery, chopped ¼"
• 2 Tbsp. Flour
• 1 cup Chicken broth
• ¾ - 1 lb. Peeled and de-veined shrimp
• 1/4 cup Green onion, sliced thin, green and white
• 1 Tbsp. Butter (optional)

PREPARATION:

1. Preheat oven to 350.
2. Season fish with Cajun seasoning.
3. Heat sauté pan over medium-high heat. Add oil. Brown fish on both sides, remove from pan and put in oven for 10 minutes.
4. Brown andouille in same pan. Add vegetables and cook until onions are translucent.
5. Dust vegetables and sausage with flour and stir for 2-3 minutes.
6. Stir in broth and simmer for 5 minutes.
7. Add shrimp, green onion and parsley. Simmer for 5 more minutes, or until shrimp are cooked through.
8. Remove gravy from heat and swirl in butter.
9. Serve gravy over fish.