Catfish Jambalaya Food

CAJUN JAMBALAYA WITH CATFISH, SCALLOPS AND SHRIMP

Cajun Jambalaya With Catfish, Scallops and Shrimp image

A smokey, spicy, seafood Jambalaya. I made with brown rice because that is what we enjoy, please do use your favorite rice but adjust liquid and cooking times accordingly. Do check out Recipe #477279, it is what gives the smokiness.

Provided by Rita1652

Categories Gumbo

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

14 medium shrimp, peeled and deveined
8 sea scallops, quartered
1 lb catfish fillets, cut into 1 1/2 inch pieces or 1 lb cod, cut into 1 inch pieces
2 tablespoons creole seasoning (Smokey Creole Seasoning)
2 tablespoons olive oil
1/2 cup diced onion
1/2 cup diced red bell pepper
1/4 cup diced poblano chile
1/2 cup diced celery
2 tablespoons minced garlic
1 cup fresh tomato sauce
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon chipotle hot sauce
1 cup rice (Take note cooking time will be longer for brown rice) or 1 cup brown rice (Take note cooking time will be longer for brown rice)
3 -4 cups chicken stock
12 ounces andouille sausages, sliced

Steps:

In a bowl combine shrimp, scallops, catfish and Creole seasoning, and work in seasoning well.
In a large, heavy, pot heat oil over high heat.
Saute the onion, peppers and celery, 5 minutes. Add garlic, tomato sauce, bay leaves, Worcestershire and chipotle sauces.
Stir in rice and add broth.
Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes for white 30 minutes for brown rice.
Brown rice:.
Check after 20 minutes and add more broth if using brown rice if needed,.
When rice is just tender add shrimp, scallops, catfish mixture and sausage. Cook until seafood is done, about 10 minutes more.
Season to taste with salt, pepper and Creole seasoning BUT more then likely you won`t need to.

Nutrition Facts : Calories 528.1, Fat 26.5, SaturatedFat 7.6, Cholesterol 82.5, Sodium 1266.7, Carbohydrate 39.3, Fiber 1.9, Sugar 5.8, Protein 31.2

NEW ORLEANS MULATE'S CATFISH JAMBALAYA

New Orleans Mulate's Catfish Jambalaya image

Mulate's restaurant in New, Orleans takes a novel approach with jambalaya, utilizing catfish as the main ingredient. The recipe is quite easy. Try this out for your next Mardi Gras party, and you will surely get praise for being unique and creative. This recipe came from Sam's Club, October, 2008, courtesy of Mulate's Restaurant. You can also use the blackened salmon filets from Sam's Club in place of the catfish. Edited 6-5-09: The original recipe does call for 1/2 pound (2 sticks) of butter, but that is WAY too much IMO. I have cut the amount in half to 1/2 cup (1 stick).

Provided by TxGriffLover

Categories Catfish

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces catfish fillets
4 yellow onions, chopped
2 garlic cloves, minced
1/2 bell pepper, chopped
1 stalk celery, chopped
1/2 cup butter
1 (10 ounce) can Ro-Tel tomatoes
4 ounces fresh mushrooms, sliced
salt and pepper

Steps:

Put all ingredients except catfish into a saucepan and cook until the mixture begins to turn light brown. Season with salt & pepper while cooking.
Add catfish and cook 15-20 minutes longer. Mix with cooked rice and freshly chopped green onion tops. Serve hot.

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