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Hot and Sassy Catfish Jambalaya Recipe

Hot and Sassy Catfish Jambalaya Recipe
Print Recipe

One of the more infamous shore lunch recipes, traditionally cooked up at midnight, while In-Fisherman’s Doug Stange and Otis “Toad” Smith fished for flatheads on a river somewhere in the wilderness—circa 1980s.

Serves: 6
Prep time: 15 minutes
Cook time: 30 minutes


  • 1 catfish, about 5 pounds, filleted and cut into 1- by 2-inch strips
  • 2 tablespoons prepared chopped garlic (in jars at store)
  • 2 tomatoes, chopped
  • 1 medium onion, chopped (optional)
  • 2 or 3 jars (12-ounce) medium or hot salsa
  • Dry white wine (optional: substitute chicken broth)
  • 1/2 teaspoons cayenne, or to taste (optional)
  • Salt and black pepper, to taste
  • Chopped scallions (optional as garnish)


  1. In an 8-inch cast-iron skillet, add the chopped onion and a bit of the white wine. Cook over medium heat, stirring for about 3 minutes. Add the chopped tomatoes and reduce them to a pulp.
  2. Add the salsa and a little more wine, and everything else except the fish and scallions. Cook on medium high to reduce the liquid by half, about 5 minutes. Reduce the heat to a simmer. Add the fish, stir, cover and simmer 8 more minutes.
  3. Stir once gently. Garnish with the chopped scallion. Serve catfish jambalaya over rice.

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