Catfish Jambalaya
Author: Kitchens
  • 2 Cups chopped onion
  • 1/2 Cup chopped celery
  • 1/2 Cup chopped green pepper
  • 2 cloves garlic; minced
  • 1/4 Cup butter; (optional)
  • 1 can Diced tomatoes and green chilies; undrained
  • 1 Cup sliced fresh mushrooms
  • 1/4 teaspoon Cayenne pepper
  • 1/2 teaspoon salt; (optional)
  • 1 pound Catfish fillets; cubed
  • hot cooked rice; (optional)
  • sliced green onions; (optional)
  1. In a saucepan over medium-high heat, saute onion, celery, green pepper and garlic in butter until tender, about 10 minutes. Add tomatoes, mushrooms, cayenne and salt, if desired; bring to a boil. Add catfish. Reduce heat; cover and simmer until fish flakes easily with a fork, about 10 minutes. If desired, serve with rice and top with green onions. This recipe yields 4 servings.
  2. Comments: This colorful, zippy main dish is a big favorite. Recipe Source: Jun/Jul, 1997 issue of Taste Of Home
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