Catfish Jambalaya

Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat and add the sliced andouille sausage and smoked ham pieces, stirring frequently until the meats release their oils and begin to brown at the edges, about 5-7 minutes.

Add the chopped onion, celery, and green bell peppers to the pot, stirring constantly to incorporate them with the rendered fat and meat. Cook until the vegetables soften and become translucent, approximately 8 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant, then add the dried thyme, dried oregano, black pepper, and dried basil, mixing well to distribute the spices evenly.

Pour in the 28-ounce can of whole tomatoes along with their juices, breaking the tomatoes into smaller pieces with a wooden spoon. Stir well to combine with the meat and vegetable mixture.

Add the 7 cups of chicken stock and bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the broth combines smoothly with the other ingredients.

Stir in the uncooked rice and reduce the heat to medium-low, maintaining a gentle simmer uncovered for 15-20 minutes until the rice is partially cooked and begins to absorb the liquid.

Carefully add the catfish fillet pieces to the pot, gently folding them into the rice and broth mixture to distribute them evenly throughout the jambalaya.

Continue simmering for an additional 10-15 minutes until the rice is fully tender, the liquid is mostly absorbed, and the catfish flakes easily with a fork.

Taste the jambalaya and adjust the seasoning with salt as needed, stirring gently to combine. Remove from heat and let rest for 5 minutes before serving.