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Blackened Catfish and Jambalaya Stuffed Peppers Recipe


Blackened Catfish and Jambalaya Stuffed Peppers
6 whole green or bell peppers
3 tablespoons olive oil
1 white onion, diced
1 red bell pepper, seeded and diced
2 cloves garlic, minced
1 tablespoon Creole rub
2 chorizo sausages (can be replaced with other pork sausages)
1 cup chicken or vegetable broth
3 cups pre-cooked long grain rice
8 ounces tomato sauce
3 blackened catfish fillets, flaked


Preheat oven to 325​°F .
Pre-cook long grain rice according to package instructions and cool.
Remove top part of peppers, and blanch in a pot of boiling water for 3 minutes.
Remove peppers from water and place in ice water to cool.
Drain peppers and place upside down on a paper towel to dry.
Heat oil in large skillet over medium-high heat. Add onion and diced red pepper and cool for 2-3 minutes. Add garlic and Creole rub and cook for 1 minute. Remove casings from sausages, and break into small pieces. Add to skillet, and cook for 5 minutes. Stir in pre-cooked rice and cook for 1 minute. Add broth and tomatoes and bring to a boil. Reduce until all the liquid is gone, and you are left with a lightly saucy rice mixture.
Add the flaked blackened catfish and mix. Stuffed the blanched peppers with the catfish jambalaya and place on baking tray with parchment paper.
Cook stuffed peppers in preheated oven for 15-20 minutes.
The outside of the pepper should have started to darken, and the center should be hot.
​Serve immediately.

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