RCI-SF.001.0155.001

Catfish Jambalaya

Name: Catfish Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Catfish Soups
Ingredients: 1 pound andouille sausage (sliced into 1-inch pieces); 1 pound smoked ham (sliced into 1-inch pieces); 2 cups chopped onion; 1½ cups chopped celery; 1 cup chopped green bell peppers; 1 clove garlic (minced); 1 unit x 28-ounce can whole tomatoes; 1½ teaspoons dried thyme; 1 teaspoon dried oregano; 1 teaspoon black pepper; ½ teaspoon dried basil; 7 cups or chicken stock; 1¾ cups uncooked rice; 3 pounds U.S. farm-raised catfish fillets (cut into 1-inch pieces); 1 unit salt (to taste)

A Catfish recipe.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

andouille sausage
sliced into 1-inch pieces
1 pound
smoked ham
sliced into 1-inch pieces
1 pound
chopped onion
2 cups
chopped celery
1½ cups
chopped green bell peppers
1 cup
garlic
minced
1 clove
x 28-ounce can whole tomatoes
1 unit
dried thyme
1½ teaspoons
dried oregano
1 teaspoon
black pepper
1 teaspoon
dried basil
½ teaspoon
or chicken stock
7 cups
uncooked rice
1¾ cups
U.S. farm-raised catfish fillets
cut into 1-inch pieces
3 pounds
salt (to taste)
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Catfish Jambalaya

Ingredients

Method

What Makes This Variant Distinct