Ingredients:
1 pound Premio Sausage (choose your favorite), cut into 1/2-inch pieces
3/4 pound 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 ounce) can diced tomatoes and green chiles
1 cup canned French fried onions
1 (10 3/4 ounce) can condensed cream of onion soup
2/3 cup half and half
1/2-1 teaspoon. Cajun seasoning, to taste
3 cups. hot cooked rice
3 quarts water
2 tablespoons cilantro, chopped
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Louisiana Sausage-Catfish Combo In Mexi-Cajun Onion Cream:
1. 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, green chiles and french fried onions.
2. In a small bowl, mix together onion soup, half-and-half and Cajun seasoning. Stir into mixture in skillet.
3. Cover and simmer for 10-12 minutes. Serve sausage-catfish mixture over rice. Sprinkle with chopped cilantro.
SERVES: 4-6
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