Marinate the Catfish

In a shallow dish, combine cornmeal, flour, cajun seasoning, salt, and black pepper.

Prepare the Breading

Remove the catfish from the buttermilk, allowing excess to drip off, then dredge in the cornmeal mixture until well coated.

Bread the Catfish

Heat vegetable oil in a large skillet over medium-high heat. Fry the catfish for about 4-5 minutes on each side or until golden brown. Drain on paper towels.

Fry the Catfish

In a large pot, heat olive oil over medium heat. Add onion, bell pepper, celery, and garlic. Cook until softened, about 5 minutes.

Sauté Vegetables

Stir in diced tomatoes, rice, chicken broth, and cajun seasoning. Bring to a boil.

Add Rice and Liquids

Reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender.

Cook Jambalaya

Stir in shrimp and andouille sausage, cooking for an additional 5-7 minutes until shrimp are pink and cooked through.

Add Proteins

Remove from heat and stir in chopped green onions before serving.

Finish and Serve

catfish fillets

buttermilk

cornmeal

all-purpose flour

cajun seasoning

salt

black pepper

vegetable oil

olive oil

onion, chopped

green bell pepper, chopped

celery, chopped

garlic, minced

diced tomatoes

long-grain rice

chicken broth

shrimp, peeled and deveined

andouille sausage, sliced

green onions, chopped

CATFISH DECATUR

Make CATFISH DECATUR Recipe in just 1h . Crispy fried catfish served with jambalaya

Catfish Decatur Recipe

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