1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (324g) Recipe makes 4 servings
Calories 350
Calories from Fat 248		(70%)
Amount Per Serving		%DV
	Total Fat 27.6g	42%
	Saturated Fat 15.6g	78%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 87mg		29%
Sodium 491mg		20%
Potassium 564mg		16%
Total Carbohydrate 16.2g		5%
	Dietary Fiber 2.3g	9%
	Sugars 5.8g
Protein 11.8g		23%
detailed view... how is this calculated?

New Orleans Mulate's Catfish Jambalaya

Recipe #372829 | 35 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: TxGriffLover
May 19, 2009

Mulate's restaurant in New, Orleans takes a novel approach with jambalaya, utilizing catfish as the main ingredient. The recipe is quite easy. Try this out for your next Mardi Gras party, and you will surely get praise for being unique and creative. This recipe came from Sam's Club, October, 2008, courtesy of Mulate's Restaurant. You can also use the blackened salmon filets from Sam's Club in place of the catfish. Edited 6-5-09: The original recipe does call for 1/2 pound (2 sticks) of butter, but that is WAY too much IMO. I have cut the amount in half to 1/2 cup (1 stick).

SERVES 4 -6 (change servings and units)

Ingredients

8 ounces catfish fillets
4 yellow onions, chopped
2 garlic cloves, minced
1/2 bell pepper, chopped
1 stalk celery, chopped
1/2 cup butter
1 (10 ounce) can Ro-Tel tomatoes
4 ounces fresh mushrooms, sliced
salt and pepper

Directions

1
Put all ingredients except catfish into a saucepan and cook until the mixture begins to turn light brown. Season with salt & pepper while cooking.
2
Add catfish and cook 15-20 minutes longer. Mix with cooked rice and freshly chopped green onion tops. Serve hot.

Questions about this recipe?

Featured Reviews for This Recipe

From: Debbie R.

On Jun 15, 2009

Excellent; very delicious! Easy too. You have to be sure to cook until lightly brown as stated in Step 1. It doesn't look like it will, but it does turn light brown eventually. I had mine on high heat and stirring stuff around ocasionally so that nothing burned. I can't remember how long it took, but not long because I was standing there the whole time (not a lot of stamina here). If you don't do this, the taste won't be the same. Besides the taste of the vegetables themselves, once you put in the fish, some of the veges will slightly carmelize on the very bottom. Wowzers! I found out that Ro-Tel was too hot for DH...it was just the regular Ro-Tel, so if you have an eater who can't handle any heat, you need to see if Ro-Tel has a mild and get that, or use some plain diced tomatoes with whatever else is in Ro-Tel in terms of herbs/spices. One-half cup of butter is more than enough, but I don't think it would cook properly with less than this. I also used four whole onions; it turned out not to be overly onion-y as I first feared. I used baby portabella's for the mushroom. I really didn't think it was possible for something to be a real jambalaya without more tomatoes than this. I was wrong. Thanks for teaching me a great new jambalaya recipe and method! Originally was going to be made for ZWT5, but I ran out of time.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: *Parsley*

On Jun 7, 2009

Loved this! All the veggies make it both tasty and colorful. I agree that 1/2 cup of butter is plenty. I made this exactly as written, using 1lb of catfish. I'll be making this again. Thanx for sharing this!

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 2 reviews