Catfish Jambalaya

8 oz. catfish fillet
4 yellow onions, chopped
2 cloves garlic, chopped
1/2 bell pepper, chopped
1 stalk celery, chopped
1/2 lb. margarine
One 10 oz. can ro-tel brand tomatoes (if available)
4 oz. fresh mushrooms
salt and pepper to taste

Put all ingredients except catfish into saucepan and cook until mixture starts to turn light brown. Season with salt and red pepper while mixture is cooking. Add catfish and cook 15 to 20 minutes longer. Mix with cooked rice freshly chopped onion tops. Serve hot.

Serves 6 to 8.

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Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana