Catfish Jambalaya Recipe

Recipe By Slurrp

Catfish Jambalaya is a flavorful and hearty dish that combines the rich flavors of Louisiana cuisine. This traditional Creole dish features tender catfish fillets cooked with aromatic vegetables, spicy Andouille sausage, and a blend of Cajun spices. The catfish adds a delicate and mild flavor to the dish, while the sausage and spices provide a kick of heat. Serve this delicious jambalaya over a bed of fluffy rice for a satisfying and comforting meal.

3.9
20 Rating -
Rate
30minstotal
25minsCook
30m.total
25m.Cook
Catfish Jambalaya
plan
Bookmark

ingredients serve

Ingredients for Catfish Jambalaya Recipe

  • 1/2 tablespoon Oil
  • 1/4 Onion, Diced
  • 1/4 Bell Pepper, Diced
  • 1/2 Celery Stalks, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 2 ounce Andouille Sausage, Sliced
  • 1/2 teaspoon Cajun Seasoning
  • 1/4 can Diced Tomatoes
  • 1/2 cup Chicken Broth
  • 1/2 Bay Leaves
  • 1/4 pound Catfish Fillets, Cut Into Chunks
  • as needed Cooked Rice, For Serving
  • as per your need Chopped Green Onions, For Garnish

Directions: 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.
Nutrition
value
168
calories per serving
6 g Fat20 g Protein4 g Carbs7 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    20g
  • Carbs
    4g
  • Fiber
    7g

MacroNutrients

  • Carbs
    4g
  • Protein
    20g
  • Fiber
    7g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    61mg
  • Iron
    3mg
  • Vitamin A
    677mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    48mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    88mg
  • Manganese
    1mg
  • Phosphorus
    278mg
  • Selenium
    15mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp