August 2023 | Hancock Peanut Company

Getting Ahead on Shopping Anytime All Year!

Christmas? Not yet. But, you can remove the hustle-bustle of gift giving for your family, friends, employees or otherwise this year. How? It’s simple – just download our handy spreadsheet, fill in the blanks and like magic, we’ll do the rest. You just pick out who gets what item, how many and where they are going. You can even include a message (up to 140 characters) and we’ll place it in the box for you before shipping.

By shopping early you’ll avoid the headaches that come with the holidays. Spend your time doing the things you love with the people you love. Giving the gift of Hancock Peanuts also ensures that your gift will be enjoyed by all that reach their hand in the can. As we like to say, ‘Get a handful of Hancock’s!”

Once you fill out the form, we’ll send you an invoice with the grand total with shipping and schedule your packages for delivery.

CLICK HERE to DOWNLOAD the FORM

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Hancock’s Catfish Muddle

8 to 12 servings.

Ingredients:

2 pounds catfish fillets, cut into 1-inch pieces
1 large onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
2 large carrots
3 garlic cloves, finely chopped
4 bay leaves
2 (14.5 ounce) cans diced tomatoes, undrained
2 (15 ounce) cans tomato sauce
2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 hard-boiled eggs, chopped coarse
2 tablespoons chopped green onion

Instructions:

Heat a large pot over medium heat.
Add the catfish fillets and cook until browned on both sides.
Remove the catfish from the pot and set aside.
Add the onion, celery, and bell pepper to the pot and cook until softened, about 5 minutes.
Stir in the diced tomatoes, tomato sauce, thyme, salt, black pepper, and cayenne pepper.
Bring to a boil, then reduce heat to low and simmer for 15 minutes.
Stir in the catfish fillets, chopped egg, and green onion.
Cook until the catfish is cooked through, about 5 minutes more.
Serve hot over rice or grits or with buttered saltines

Tips:

You can use any type of white fish in this recipe, such as cod, flounder, or tilapia.
If you don’t have cayenne pepper, you can omit it or use a milder pepper, such as paprika.
For a spicier dish, add more cayenne pepper to taste.
Serve with a side of cornbread or hush puppies for a complete meal.

Enjoy!

To scale the recipe:

For 4 servings, halve all of the ingredients.
For 6 servings, increase all of the ingredients by 50%.
For 10 servings, double all of the ingredients.
For 12 servings, triple all of the ingredients.

Storage:

This recipe can be stored in the refrigerator for up to 3 days.
To freeze, let the mixture cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.
To reheat, thaw the mixture overnight in the refrigerator. Then, reheat it in a saucepan over medium heat until warmed through.

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