Best Jambalaya With Catfish Recipes

New Orleans Mulate's Catfish Jambalaya image

Provided by TxGriffLover

Categories Catfish

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

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.

Seafood Jambalaya image

Provided by Food Network

Categories main-dish

Time 1h19m

Yield 8 large servings

Number Of Ingredients 26

2 tablespoons butter
1 pound andouille sausage, cut into 1/4-inch slices
1 large bell pepper, any color, cut into large dice
1 large onion, cut into large dice
3 ribs celery, cut into large dice
1 small head garlic, cloves peeled and minced
Creole Seafood Seasoning, recipe follows, or any Creole seasoning, to taste
Kosher salt and freshly ground black pepper
2 large tomatoes, cored, peeled, seeded, and chopped
1 pound medium shrimp, peeled
1/2 pound fish fillets, diced (trout, catfish, redfish, bass, and bluefish would work well)
1 bay leaf
3 cups long-grain rice, rinsed 3 times
6 cups water
1 pint shucked oysters, with their liquor
2 bunches green onions, thinly sliced
1/4 teaspoon hot sauce, or to taste
1/3 cup table salt
1/4 cup granulated or powdered garlic
1/4 cup fresh ground black pepper
2 tablespoons cayenne pepper, or to taste
1 tablespoons dried thyme
2 tablespoons dried basil
1 tablespoons dried oregano
1/3 cup paprika
3 tablespoons granulated or powdered onion

Steps:

Combine the butter and sausage in a Dutch oven or heavy-gauge pot over high heat, and saute for about 6 minutes, stirring occasionally. Add the bell pepper, onion, celery, and garlic, and season with Creole seasoning, salt, and black pepper. Saute, still over high heat, for about 8 minutes, or until the natural sugars in the vegetables have browned and caramelized.
Add the tomatoes, shrimp, fish, and bay leaf, and stir. Add the rice, stir gently, and add the water. Gently move a spoon across the bottom of the pot, making sure that the rice is not sticking. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the rice has absorbed most of the liquid. Turn off the heat, then fold in the oysters, cover, and let sit for about 8 minutes, during which time the jambalaya will continue cooking from residual heat.
To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely.

Cajun Jambalaya With Catfish, Scallops and Shrimp image

Provided by Rita1652

Categories Gumbo

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

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