Catfish Jambalaya Recipes

SHRIMP, SAUSAGE, AND FISH JAMBALAYA

Steps:

• Melt butter in a heavy-bottomed pot over medium-high heat. Cook andouille sausage in the melted butter until completely browned, about 5 minutes. Remove the sausage with a slotted spoon to a plate lined with paper towel.
• Cook and stir onion, celery, and green bell pepper in the butter remaining in the pot until the onion becomes translucent, 5 to 10 minutes.
• Stir garlic into the onion mixture; cook and stir together for 1 minute.
• Stir tomato paste through the vegetable mixture; cook and stir another 3 to 5 minutes.
• Return andouille sausage to the pot along with diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir to combine.
• Pour chicken broth over the sausage mixture; bring to a boil.
• Stir rice into the mixture, place a cover on the pot, reduce heat to medium-low, and cook undisturbed until the rice is tender, 25 to 30 minutes.
• Add shrimp and cod to the rice mixture. Increase heat to medium-high and cook until the mixture comes to a boil; reduce heat again to medium-low and cook uncovered another 10 minutes, stirring occasionally.
• Season with salt and fold parsley into the jambalaya to serve.

CATFISH JAMBALAYA

Steps:

• In a large saucepan, saute the onion, celery and green pepper in butter until tender, about 10 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, mushrooms, cayenne and salt; bring to a boil. Add catfish., Reduce heat; cover and simmer until fish flakes easily with a fork, about 10 minutes. Serve with hot rice and garnish with sliced green onions if desired.

NEW ORLEANS MULATE'S CATFISH JAMBALAYA

Steps:

• Put all ingredients except catfish into a saucepan and cook until the mixture begins to turn light brown. Season with salt & pepper while cooking.
• Add catfish and cook 15-20 minutes longer. Mix with cooked rice and freshly chopped green onion tops. Serve hot.

CATFISH JAMBALAYA

Steps:

• Place a Dutch oven or a large, cast-iron pot over medium heat. Add sausage and saute until lightly browned. Add ham and cook for 10 to 15 minutes. Stir in onions, celery, green peppers and garlic and cook for another 10 to 15 minutes. Add tomatoes, thyme, oregano, black pepper and basil. Cook stirring occasionally for another 5 to 10 minutes. Add chicken stock and simmer for 1 hour, stirring occasionally.
• Add rice and cook for 10 minutes or until the rice has absorbed all of the liquid. Add catfish fillet pieces and cook for another 10 minutes or until fish flakes easily when tested with a fork. The jambalaya should be thick but not soupy. Add salt to taste and adjust the other seasonings if desired. Serve on large, rimmed dinner plates or in soup bowls.