Ingredients for New Orleans Mulate's Catfish Jambalaya
- Catfish Fillets
- Yellow Onions
- Garlic Cloves
- Bell Pepper
- 1/2 cup chopped celery
- 1/2 cup (1 stick) butter
- Ro Tel Tomatoes
- Fresh Mushrooms
- Salt And Pepper
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How to Make New Orleans Mulate's Catfish Jambalaya
- In a large saucepan, melt 1/2 cup (1 stick) of butter over medium heat. Add 1/2 cup chopped onion, 1/2 cup chopped green bell pepper, 1/2 cup chopped celery, and 2 cloves minced garlic. Cook until the vegetables begin to soften, about 5 minutes.
- Stir in 1 teaspoon of Cajun seasoning, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt. Cook for 1 minute more, stirring constantly, until fragrant.
- Add 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup chicken broth, and 1/2 cup long-grain white rice. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes.
- Gently add 1 pound catfish fillets (or 1 pound blackened salmon fillets) to the jambalaya. Cover and cook for 15-20 minutes, or until the catfish is cooked through and flakes easily with a fork.
- Remove from heat and stir in 1/4 cup chopped fresh green onions. Let stand for 5 minutes before serving.
- Serve hot over rice (if desired) and garnish with extra green onions.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
23g
Fat
78g
Carbs
5g
