New Orleans Mulate's Catfish Jambalaya

Transport your taste buds straight to the heart of Louisiana with New Orleans Mulate's Catfish Jambalaya, a flavor-packed one-pot dish that perfectly captures the spirit of Creole cuisine. Featuring flaky, seasoned catfish fillets nestled atop a bed of savory andouille sausage, tender rice, and the "holy trinity" of Cajun cooking—onion, bell pepper, and celery—this jambalaya is infused with bold spices like cayenne, paprika, and dried thyme for an irresistible depth of flavor. Finished with a sprinkle of fresh parsley and green onions, this hearty and satisfying recipe is ideal for entertaining or weeknight dinners. With just 20 minutes of prep time and minimal cleanup, it's authentic Southern comfort made easy!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 pounds catfish fillets
• 1 teaspoon salt
• 0.5 teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 8 ounces andouille sausage
• 1 medium onion, diced
• 1 large green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 14.5 ounces canned diced tomatoes
• 4 cups chicken broth
• 2 cups long-grain white rice
• 1 teaspoon dried thyme
• 2 leaves bay leaves
• 0.5 teaspoon hot sauce
• 3 stalks green onions, sliced
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Season the catfish fillets with salt, cayenne pepper, and paprika. Set aside.

Step 2

In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.

Step 3

In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the onion, green bell pepper, and celery until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Step 4

Add the canned diced tomatoes (including the liquid), chicken broth, long-grain white rice, dried thyme, bay leaves, and hot sauce. Stir well and bring the mixture to a boil.

Step 5

Reduce the heat to low, cover the pot, and let the rice simmer for 20 minutes, stirring occasionally to prevent sticking.

Step 6

Once the rice is tender and most of the liquid has been absorbed, gently place the seasoned catfish fillets on top of the rice mixture. Cover the pot again and cook for an additional 10 minutes, or until the catfish is cooked through and flakes easily with a fork.

Step 7

Remove the bay leaves and discard them. Return the cooked andouille sausage to the pot, stirring gently to combine.

Step 8

Sprinkle the finished jambalaya with green onions and fresh parsley. Serve hot, with additional hot sauce on the side for those who prefer extra heat.

Nutrition Facts

Serving size	(3121.5g)

Amount per serving	% Daily Value*
Calories	2661.8

Total Fat 132.1g	0%
Saturated Fat 37.3g	0%
Polyunsaturated Fat 6.2g
Cholesterol 684.6mg	0%
Sodium 8246.4mg	0%
Total Carbohydrate 166.9g	0%
Dietary Fiber 18.0g	0%
Total Sugars 25.4g
Protein 195.8g	0%

Vitamin D 0IU	0%
Calcium 516.4mg	0%
Iron 19.1mg	0%
Potassium 5283.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 29.7%

Carbs: 25.3%