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  • Louisiana Sausage-Catfish Combo In Mexi-Cajun Onion Cream
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    Louisiana Sausage-Catfish Combo In Mexi-Cajun Onion Cream


     

    Ingredients:

    • 1 T. Canola Oil
    • 1 lb. Premio Cajun Sausage, cut into 1/2-inch pieces
    • 3/4 lb. Farm-raised Catfish, cut into 1-inch pieces
    • 1 Large Garlic Clove, minced
    • 1/2 Poblano Chile, seeded and cut into strips
    • 1/2 Medium Red Bell Pepper, seeded and cut into strips
    • 1 - 10 oz. Can Diced Tomatoes and Green Chiles
    • 1 C. Canned French Fried Onions
    • 1 - 10 3/4 oz. Can Condensed Cream of Onion Soup
    • 2/3 C. Half and Half
    • 1/2-1 t. Cajun Seasoning, to taste
    • 3 C. Hot Cooked Rice
    • 3 qts. Water
    • 2 T. Cilantro, chopped

    How to make Louisiana Sausage-Catfish Combo In Mexi-Cajun Onion Cream:

    Heat canola oil in a large skillet. Saute Premio Cajun Sausage pieces for several minutes in hot oil. Add catfish pieces, garlic, poblano chile, and red bell pepper. Stir fry for several minutes. Add diced tomatoes and green chiles 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.
    Serves 4-6.

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