Catfish Jambalaya

Posted by keplerkid at recipegoldmine.com

This is my own variation of a recipe from Mulate’s, a famous Cajun restaurant in Breaux Bridge, Louisiana. Stir carefully after adding the fish or you’ll break it up into flakes. I serve the jambalaya with a green salad and garlic bread. Enjoy!

8 ounces catfish fillets
8 ounces smoked sausage, sliced, browned, and drained
1 onion, chopped
2 cloves garlic, crushed
1/2 bell pepper, chopped
1 stalk celery, chopped
1/4 cup margarine
13 ounces tomatoes with green chiles
4 ounces fresh mushrooms, sliced
Salt to taste
Cayenne pepper to taste
3 cups rice, cooked
Onion tops, chopped

Put all ingredients except catfish into saucepan (or Dutch oven) and cook until mixture starts to turn light brown. Season with salt and cayenne pepper while mixture is cooking. Add catfish and cook 15 to 20 minutes longer. Mix with cooked rice and freshly chopped onion tops. Serve hot.

Serves 6 to 8.

If you don’t like spicy food, use regular tomatoes instead of the tomatoes with chiles, and omit the cayenne. In Louisiana, we use a LOT of cayenne and chiles!

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