By txbbwlover48 on Wednesday, November 8, 2006 - 8:21 pm:
Catfish Jambalaya 8 oz. catfish fillet 4 yellow onions, chopped 2 cloves garlic, chopped 1/2 bell pepper, chopped 1 stalk celery, chopped 1/2 lb. margarine One 10 oz. can ro-tel brand tomatoes (if available) 4 oz. fresh mushrooms salt and pepper to taste Put all ingredients except catfish into saucepan and cook until mixture starts to turn light brown. Season with salt and red pepper while mixture is cooking. Add catfish and cook 15 to 20 minutes longer. Mix with cooked rice freshly chopped onion tops. Serve hot.
