Catfish Jambalaya Recipe

Name: Catfish Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 yellow onions, chopped; 3 garlic cloves, chopped; 1/2 bell pepper, chopped; 2 celery stalks, chopped; 1/2 lb. margarine; 1 (10 oz.) can Ro-Tel and 1/2 can more Ro-Tel tomatoes; salt and red pepper to taste; 4 oz. fresh mushrooms; 1 lb. catfish fillets, cut in cubes; 3 c. cooked rice; 1 small bunch fresh green onions, chopped

Servings: persons

3 yellow onions, chopped
3 garlic cloves, chopped
1/2 bell pepper, chopped
2 celery stalks, chopped
1/2 lb. margarine
1 (10 oz.) can Ro-Tel and 1/2 can more Ro-Tel tomatoes
salt and red pepper to taste
4 oz. fresh mushrooms
1 lb. catfish fillets, cut in cubes
3 c. cooked rice
1 small bunch fresh green onions, chopped

1
Put chopped onions, chopped garlic, chopped celery, margarine, Ro-Tel tomatoes and sliced mushrooms in saucepan.
2
Cook until mixture starts to turn light brown.
3
Season with salt and red pepper to taste while mixture is cooking.
4
Add catfish and cook 15 to 20 minutes longer.
5
Mix with cooked rice.
6
Top with green onions.
7
Serve hot.

818

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 yellow onions, chopped, 3 garlic cloves, chopped, 1/2 bell pepper, chopped, 2 celery stalks, chopped, and more.

Yes, Catfish Jambalaya falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catfish Jambalaya

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