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Catfish Jambalaya

 Catfish Jambalaya
"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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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. Yield: 4 servings.
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,

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Catfish Jambalaya (continued)

Nutritional Facts: 12 g carbohydrate, 0 fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.