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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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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.
Nutrition Facts
1 each: 161 calories, 4g fat (0 saturated fat), 66mg cholesterol, 395mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

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Average Rating:
  • Alice Leonetti
    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.

  • auee
    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.