Catfish and Crab Jambalaya

Catfish Jambalaya Band

Louisiana gets unfairly denigrated by the nation at large. The inhabitants of Louisiana are unfairly characterized as swamp-dwelling hicks with the same refinement one expects from a bunch of alcoholic, banjo-strmmong, brothel-frequenting cartoon bears. We think of New Orleans as being the only source of good food in the whole state, but on every side road and off every highway throughout all of Louisiana you can find amazing little roadside restaurants serving amazing cajun food. If you can leave your prejudices said, you can enjoy some amazing cooking anywhere in Louisiana.

This recipe makes a massive amount of rich, spicy sweet jambalaya which is a perfect meal on a hot summer day. It takes a good, long while to cook, so while it’s simmering on the stove you have more than enough time to hop in the truck with some banjo-strumming cartoon bears and pop out for a quick taste of one of Louisiana’s many fine combination drive-through daiquiri emporium and brothels.

The Recipe

  • 1 stick butter
  • 12 plum tomatoes
  • 8 cups chopped okra
  • 1 cup chopped green onions
  • 4 cloves garlic
  • 1 large yellow pepper
  • 1 large red pepper
  • 4 bay leaves
  • 8 cups chicken stock
  • 2 links andouille
  • 2 links boudin
  • 1 lb backfin crab meat
  • 1 lb shrimp
  • 1 lb catfish

Seasoning

  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 tbsp dried parsley
  • 1 tbsp dried basil

Grill the boudin and andouille, and then cut into small pieces.

Chop the onions, garlic, yellow and red peppers, okra, and tomatoes.

In a large, heavy-bottomed dutch oven, melt the butter over medium-high heat and add the green onions and garlic. Sautee until the onions are soft.

Add the yellow and red peppers and the seasoning mix. Continue to sautee for 5 – 10 minutes.

Add the tomatoes and okra and cook, stirring, until the tomatoes begin to soften, about 20 minutes.

Add the chicken stock and bay leaves cook on a low simmer until the tomatoes are okra are broken down, about 1 1/2 hours.

Cut the catfish into small pieces. Add it to the jambalaya along with the shrimp and crabmeat. Cook until the shrimp are pink, about 10 – 15 minutes.

Serve with rice.

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