Catfish Jambalaya

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
 * 1½ cups chopped celery
 * 1 cup chopped green bell peppers
 * 1 clove garlic, minced
 * 1 x 28-ounce can whole tomatoes
 * 1½ teaspoons dried thyme
 * 1 teaspoon dried oregano
 * 1 teaspoon black pepper
 * ½ teaspoon dried basil
 * 7 cups or chicken stock
 * 1¾ 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.
 * 2) Add sausage and sauté until lightly browned.
 * 3) Add ham and cook for 10 to 15 minutes.
 * 4) Stir in onions, celery, green peppers and garlic and cook for another 10 to 15 minutes.
 * 5) Add tomatoes, thyme, oregano, black pepper and basil.
 * 6) Cook, stirring, for another 5 to 10 minutes.
 * 7) Add chicken stock and simmer for 1 hour, stirring occasionally.
 * 8) Add rice and cook for 10 minutes or until the rice has absorbed all of the liquid.
 * 9) Add catfish fillet pieces and cook for another 10 minutes or until flakes easily when tested with a fork.
 * 10) The jambalaya should be thick but not soupy.
 * 11) Add salt to taste and adjust the other seasonings if desired.
 * 12) Serve on large, rimmed dinner plates or in soup bowls.