Catfish Jambalaya is a perfect Lent dish. Mulate’s Catfish Jambalaya recipe is actually the jambalaya that was served in the Mulate’s in Breaux Bridge that opened back in 1980. Why don’t you give this Jambalaya recipe a try while we are still in Lent!
What You Need
1 and 1/2 sticks salted butter
1 and 1/2 cups diced onion
1/2 cup diced bell pepper
1/4 cup diced celery
1 and 1/2 cups chopped mushrooms
10 oz. can Ro-Tel diced tomatoes
3 cloves garlic, minced
1 and 1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
2-3 cups cooked rice
3 small catfish fillets, lightly seasoned with salt and cayenne pepper
How Catfish Jambalaya Is Done
In a large pot, melt butter over medium heat. Add onion, bell pepper, and celery. Cook for 30 minutes, stirring frequently, until vegetables are very tender and slightly brown. Mix in mushrooms, dices tomatoes, garlic, salt, black pepper, and cook for 10 minutes. Remove from heat and mix in cooked rice to desired consistency.
Meanwhile, in a large skillet over medium heat, saute catfish for 3-4 minutes per side or until fully cooked. Fold cooked catfish into rice so as not to break the catfish completely. Our Catfish Jambalaya should serve 6 to 8 people.
Need More Recipe Ideas While At Home
If you liked our our Catfish Jambalaya recipe and are looking for more great ideas, get our new cookbook: “Let’s Party At Mulate’s”.
The cookbook was written by Monique Boutte Christina, the daughter of Mulate’s founder Kerry Boutte. Her daughter, Renee Grace Christina, interviewed her grandfather, before writing the foreword. The cookbook consists of easy-to-follow recipes, just like our Catfish Jambalaya recipe, and special sections on hosting crawfish boils, brunches, parties – and more.
We are currently closed in order to comply with state and local emergency declarations for COVID-19. We will evaluate the situation on a week to week basis, and will reopen as soon as possible.