Ingredients
2 tsp. blackened seasoning
1 tsp. lemon pepper seasoning
1 tsp. garlic powder
1 tsp. gumbo filé powder
2 tsp. Cajun gumbo seasoning mix
2 tsp. ground red pepper (cayenne)
6 tilapia fillets
1 c. butter
3 clove garlic
1/2 c. Sliced green onions
1/2 c. sliced portobello mushrooms
1/2 c. condensed cream of celery soup
1 package Philadelphia Cream Cheese
1/2 c. heavy cream
3 tsp. parsley flakes
1 lb. uncooked deveined peeled medium shrimp
1/2 c. shredded mozzarella cheese
Preparation
Step 1Place 1 teaspoon each of blackened seasoning, lemon pepper, garlic powder, gumbo file, cayenne pepper, and Cajun gumbo seasoning mix in a bowl; mix.Step 2Season the tilapia by rubbing the seasoning mixture on both sides of the fillets.Step 3Melt 1 stick of butter in a large skillet over medium-high heat. Place tilapia in the pan; cook first side. Continue to monitor this pan and turn fish once first side is browned.Step 4Meanwhile, melt remaining stick of butter in second large skillet over medium-high heat. Add chopped garlic, green onions, mushrooms, cream of celery soup, cream cheese, and heavy cream; stir gently to ensure a well-blended sauce.Step 5Once fish is browned on both sides, lower the heat on the pan to keep the fish warm, but not overcooked.Step 6To the cream cheese sauce add 1 teaspoon each of blackened seasoning, cayenne pepper, gumbo seasoning mix and parsley; mix well. Add the shrimp, stirring until the shrimp turns bright pink. Add mozzarella; stir until sauce is well blended.Step 7Place tilapia on a serving platter. Top the tilapia with the creamy sauce. Place remaining parsley flakes across the dish for garnish.
