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Full Online Book HomeLearning KitchenCajunandcreole - Jambalaya - Catfish Jambalaya
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Cajunandcreole - Jambalaya -  Catfish Jambalaya Post by :michaelkaer Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2604

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Cajunandcreole - Jambalaya - Catfish Jambalaya

2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 garlic cloves, minced
1/4 cup butter or margarine
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 cup sliced fresh mushrooms
1/4 tsp. cayenne pepper
1/2 tsp. salt
1 lb. catfish fillets, cubed
Hot cooked rice
Sliced green onions


In a saucepan over medium-high heat, saute' onion, celery, green pepper, and garlic in butter until tender, about ten minutes. Add tomatoes, mushrooms, cayenne, and salt. Bring to a boil. Add catfish. Reduce heat; cover and simmer until the fish flakes easily with a fork, about ten minutes.

Serve over hot cooked rice and top with green onions.
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3 cloves garlic, crushed 1/4 teaspoon black pepper 1/2 teaspoon dried thyme 1 tablespoon chicken bouillon, granulated 3 cups water 1-1/4 cups rice, uncooked 1-1/2 cups onion, diced 1 cup celery, diced 1 cup green pepper, diced 1 cup zucchini squash, diced 1/2 cup green onion, sliced 1 tablespoon parsley, chopped 1 cup ham, diced 1 cup kielbasa, diced 1 cup pepperoni sausage, diced 2 cups shrimp, raw, peeled, deveined Place tomatoes in large kettle or dutch oven set over medium heat. Add garlic, pepper, thyme, bouillon, rice, and water. Bring to simmer. Add onion, celery, green pepper, zucchini, green onion,
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