Catfish Jambalaya

Description
A catfish recipe.

Ingredients

 * 1 pound andouille sausage, sliced into 1-inch pieces
 * 1 pound smoked ham, sliced into 1-inch pieces
 * 2 cups chopped onion
 * 1 1/2 cups chopped celery
 * 1 cup chopped green bell peppers
 * 1 clove garlic, minced
 * 1 28-ounce can whole tomatoes
 * 1 1/2 teaspoons dried thyme
 * 1 teaspoon dried oregano
 * 1 teaspoon black pepper
 * 1/2 teaspoon dried basil
 * 7 cups fish or chicken stock
 * 1 3/4 cups uncooked rice
 * 3 pounds U.S. Farm-Raised Catfish fillets, cut into 1-inch pieces
 * salt (to taste)

Directions
1. Place a Dutch oven or a large, cast-iron pot over medium heat. Add sausage and sauté until lightly browned. Add ham and cook for 10 to15 minutes. Stir in onions, celery, green peppers and garlic and cook for another 10 to 15 minutes. Add tomatoes, thyme, oregano, black pepper and basil. Cook, stirring, for another 5 to10 minutes. Add chicken stock and simmer for 1 hour, stirring occasionally.

2. Add rice and cook for 10 minutes or until the rice has absorbed all of the liquid. Add catfish fillet pieces and cook for another 10 minutes or until fish flakes easily when tested with a fork. The jambalaya should be thick but not soupy. Add salt to taste and adjust the other seasonings if desired. Serve on large, rimmed dinner plates or in soup bowls.