Catfish Jambalaya
Taste of Home
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"My family owns a catfish processing plant," reports Mrs. Bill Saul of Macon, Mississippi. "This colorful, zippy main dish is a great favorite of ours.
SERVINGS: 4
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 30 min.
Ingredients:
- 2 cups chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 2 garlic cloves, minced
- 1/4 cup butter
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 cup sliced fresh mushrooms
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 pound catfish fillets, cubed
- Hot cooked rice, optional
- Sliced green onions, optional
Directions:
In a saucepan over medium-high heat, saute onion, celery, green pepper and garlic in butter until tender, about 10 minutes. Add 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. If desired, serve with hot rice and top with sliced green onions. Yield: 4 servings.