Name: Catfish Jambalaya
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb catfish fillets, cut into chunks; 1 cup long-grain white rice; 1 onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 3 cups chicken broth; 1 tsp smoked paprika; 1 tsp dried thyme; 1/2 tsp cayenne pepper; Salt and pepper, to taste; 2 tbsp olive oil; Fresh parsley, for garnish

Instructions

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onions, bell pepper, and celery. Cook until softened, about 5-7 minutes.
Add the garlic, smoked paprika, thyme, cayenne pepper, salt, and pepper. Stir well to combine and cook for another 1-2 minutes until fragrant.
Stir in the rice and cook for another 2-3 minutes, allowing the rice to slightly toast.
Pour in the diced tomatoes with their juices and chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes, stirring occasionally.
Add the catfish fillets to the skillet, gently nestling them into the rice mixture. Cover and cook for an additional 15-20 minutes, or until the rice is cooked and the catfish is opaque and flakes easily with a fork.
Remove from heat and let the jambalaya sit, covered, for another 5 minutes to allow the flavors to meld together.
Serve the Catfish Jambalaya hot, garnished with fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts