Chef John Folse's Catfish and Vegetable Jambalaya

Prep Time: 1½ Hours
Yields: 8 Servings

This is a great version of jambalaya when you are watching your "bottom line," but don't file it away too soon, because it also works great for Fridays in Lent. The nice thing about this dish is that any substitutions are acceptable. Should you wish to add chicken, sausage or shrimp, it still works.

4 Catfish fillets, cut into thirds
2 tbsps olive oil
½ cup diced onion
¼ cup diced celery
½ cup diced red bell pepper
¼ cup diced garlic
½ cup sliced mushrooms
¼ cup diced yellow squash
¼ cup diced zucchini
¼ cup black-eyed peas
¼ cup whole kernel corn
¼ cup lima beans
4 cups defatted chicken stock, unsalted
½ cup tomato sauce, no salt added
2 cups long grain converted rice, uncooked
¼ cup sliced green onions
¼ cup chopped parsley
salt and black pepper to taste

In a large dutch oven place oil over medium high heat. Stir in onions, celery, bell pepper and garlic, sauté for 3-5 minutes or until vegetables are wilted. Add all other vegetables and continue to cook for 5 minutes. Pour in stock and tomato sauce. Bring to a boil. Stir in rice, green onions, parsley, salt and pepper. Return to a rolling boil and add half of the catfish, stir gently to incorporate. Place remaining fish on top of rice mixture. Cover pot with a tight lid. Do not stir. Cook over low heat for 45 minutes to 1 hour. This dish can also be baked in a 350º F oven for 1 hour.