New Orleans Mulate's Catfish Jambalaya

Name: New Orleans Mulate's Catfish Jambalaya
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Creole, Cajun
Ingredients: 1 bell pepper, chopped; 118 milliliters butter; 283 grams ro-tel tomatoes; 227 grams catfish fillets; 1 stalk celery, chopped; 113 grams fresh mushrooms, sliced; 2 garlic cloves, minced; 4 servings salt and pepper; 4 yellow onions, chopped

New Orleans Mulate's Catfish Jambalay This recipe is typical of Creole cuisine. A mixture of catfish fillets, onions, celery, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Ingredients

Servings:

bell pepper, chopped 118milliliters

butter 283grams

ro-tel tomatoes 227grams

catfish fillets 1stalk

celery, chopped 113grams

fresh mushrooms, sliced 2

garlic cloves, minced 4servings

salt and pepper 4

yellow onions, chopped

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.