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CATFISH JAMBALAYA
Louis Landry
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This was a first for this cajun girl. I had never eaten a catfish jambalaya, well let me tell you something my friend, this was a died and gone to heaven experience. The flavors were wonderful. I think the combination of foods is magical!
11 lb. Catfish Fillets (cut in 1 1/2" pieces)
2 lb. Butter
10 lg. Onions (chopped)
2 stalks Celery (chopped)
2 lg. Bell Pepper (chopped)
8 cans Rotel Diced Tomatoes & Green Chilies
16 oz. Mushrooms (sliced thin)
1 T.GarlicPowder, 1 T. Onion Powder, Cajun Seasoning (or salt, red pepper & black pepper, to taste)
1 c. chopped Green Onion & 1/2 c. chopped Parsley
20 c. Raw Rice - cooked
Melt butter, add onion, celery, and bell pepper and cook until wilted. Add Rotel, mushrooms, seasonings (to taste), and simmer for about 30 minutes. Add fish, green onions, parsley and rice, gently folding into fish mixture. Cover pot and put in 350° oven for 30 minutes.
You may or may not use all of the rice. If you feel you need more rice, add a can or 2 of Rotel to help with moisture.
For a smaller amount use: (directions the same)
2 lb. Catfish Fillets (cut in 1 1/2" pieces)
1/2 lb. Butter
2 lg. Onions (chopped)
6 ribs Celery (chopped)
1/2 lg. Bell Pepper (chopped)
2 cans Rotel Diced Tomatoes & Green Chilies
1 1/2 c. Mushrooms (sliced thin)
1 tsp.GarlicPowder, 1 tsp. Onion Powder, Cajun Seasoning (or salt, red pepper & black pepper, to taste)
1/4 c. chopped Green Onion & 1/4 c. chopped Parsley
1 1/2 c. Raw Rice - cooked |
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