1 cup vegetable oil

1, 7.5 oz. package Martha White Yellow Cornbread and Muffin Mix

1 tsp. cayenne pepper

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. onion powder

½ cup milk

4-6 catfish fillets (about 2-2.25 lbs.)

2 tsp. salt

2 tsp. black pepper

½ cup flour

2 Tbs. olive oil

1 large onion, chopped

1 small green bell pepper, chopped

1 small red bell pepper, chopped

1 jalapeno, chopped fine including seeds

6 cloves garlic, chopped

½ lb. andouille sausage, chopped into ½ pieces

1 cup grape tomatoes, sliced in half

1 lb. large shrimp, peeled and deveined

2.5 lbs. littleneck clams

½ cup spaghetti sauce

½ cup water

3 cups white rice, cooked

2 Tbs. fresh parsley, chopped


In a 12” Lodge cast iron skillet, heat the vegetable oil to 350 degrees.


In a large bowl, mix Martha White Yellow Cornbread and Muffin mix with cayenne, chili powder, garlic and onion powders. Add milk and mix until just combined.


Season the catfish filets with1 tsp. each of the salt and pepper on both sides. Dredge in flour and shake off the excess. Dip each filet in the cornbread batter and turn to completely coat. Gently place each filet in the hot oil and cook until browned, 5-7 minutes. Gingerly flip the filet over with a spatula taking care to make sure the batter stays intact on the filet and brown the other side, 5-7 minutes. Place fish on a cookie sheet and keep in a 325 degree oven while you prepare the rest of the dish.


Discard excess oil from the cast iron skillet and wipe clean of crumbs. Add the 2 Tbs. olive oil to the skillet and heat over medium heat. Add onions, green pepper, red pepper, jalapeno, garlic, and andouille sausage to the pan and saute until vegetables are soft and lightly browned, about 10 minutes. Add tomatoes and shrimp to the pan and cook for 5 more minutes until shrimp begin to turn pink.


Rinse the clams under cold water to remove any sand. Push clams into the mixture in the skillet ‘hinge-side’ down. Mix spaghetti sauce and water in a small bowl and pour evenly over the pan. Season with remaining salt and pepper. Cover and cook until the clam shells pop open for another 10-12 minutes.


To serve, ladle jambalaya over ½ cup of the rice and top with a crispy catfish fillet. Garnish with parsley. Devour.



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