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Catfish Jambalaya Recipe
Catfish Jambalaya Recipe photo by Taste of Home

Catfish Jambalaya Recipe

Publisher Photo
"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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 cups chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/4 cup butter, cubed
  • 2 garlic cloves, minced
  • 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

Nutritional Facts

1 serving (calculated without rice and green onions; prepared with non-stick cooking spray instead of butter or margarine and without salt) equals 161 calories, 4 g fat (0 saturated fat), 66 mg cholesterol, 395 mg sodium, 12 g carbohydrate, 0 fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Directions

  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Catfish Jambalaya in Taste of Home June/July 1997, p53

Nutritional Facts

1 serving (calculated without rice and green onions; prepared with non-stick cooking spray instead of butter or margarine and without salt) equals 161 calories, 4 g fat (0 saturated fat), 66 mg cholesterol, 395 mg sodium, 12 g carbohydrate, 0 fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Catfish Jambalaya

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 2, 2010

"Cooking the catfish in the jambalaya caused the taste of catfish to overpower everything else. I would recommend cooking the catfish separately and adding it right at the end so you get a more balanced mix of flavors."

MY REVIEW
Reviewed Jan. 23, 2010

"I had on hand about 1.2 lbs of catfish so I added a can of no salt added tomato sauce and 1/2 can of white beans as well as some thyme. I will make again, but I will add some addition spices such as basel and a total of 1/2 teaspoon of cayenne to make it spicier."

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