Catfish Jambalaya Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and sauté onions, bell peppers, and celery until softened.
• STEP 2.Add garlic, Andouille sausage, and Cajun seasoning to the pot and cook until sausage is browned.
• STEP 3.Stir in diced tomatoes, chicken broth, and bay leaves. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
• STEP 4.Add catfish fillets to the pot and gently stir to combine. Cook for an additional 10 minutes, or until the catfish is cooked through and flakes easily with a fork.
• STEP 5.Serve the Catfish Jambalaya over cooked rice and garnish with chopped green onions. Enjoy!

Cooking Tips

• For extra heat, add a pinch of cayenne pepper or hot sauce to the jambalaya.
• Feel free to customize the vegetables in the jambalaya by adding okra, corn, or bell peppers of different colors.
• If you prefer a thicker jambalaya, you can stir in a tablespoon of flour mixed with water to create a roux before adding the tomatoes and broth.

Storage and Serving

• Leftover Catfish Jambalaya can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the jambalaya in a pot over medium heat, stirring occasionally, until heated through.
• Serve the jambalaya with a side of crusty bread or cornbread for a complete meal.