Fried Catfish Jambalaya Recipe
Our house Jambalaya is made with our house roux and loads of spices, hearty vegetables, andouille sausage, shredded chicken, topped with fried catfish filets.
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Ingredients
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Roux
Jambalaya Base
Fried Catfish
Method
Prepare the Roux
- 1
Make the Roux
In a large skillet over medium heat, combine the vegetable oil and all-purpose flour. Stir continuously for about 15-20 minutes, until the mixture turns a deep brown color, resembling chocolate. Be careful not to burn it.
Cook the Jambalaya Base
- 2
- 3
Add Meats and Liquids
Stir in the sliced andouille sausage and shredded chicken. Then, pour in the chicken broth and diced tomatoes. Bring to a simmer.
- 4
Add Rice and Seasoning
Stir in the long-grain rice, Cajun seasoning, salt, and black pepper. Cover and cook on low heat for about 20-25 minutes, or until the rice is tender and has absorbed the liquid.
Fry Catfish
- 5
Prepare Catfish
Soak the catfish fillets in buttermilk for at least 30 minutes. This will help tenderize the fish.
- 6
Coat and Fry
Remove catfish from buttermilk, allowing excess to drip off. Dredge in cornmeal and season with salt. Heat vegetable oil in a large frying pan over medium-high heat. Fry the catfish fillets for about 3-4 minutes on each side until golden brown. Drain on paper towels.
Assemble and Serve
- 7
Serve the Jambalaya
Spoon the jambalaya into bowls or on plates and top with the crispy fried catfish fillets. Enjoy your delicious Fried Catfish Jambalaya!
