Hancock Peanut Company

Hancock’s Catfish Muddle

Hancock Peanut Company

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:

  1. Heat a large pot over medium heat.
  2. Add the catfish fillets and cook until browned on both sides.
  3. Remove the catfish from the pot and set aside.
  4. Add the onion, celery, and bell pepper to the pot and cook until softened, about 5 minutes.
  5. Stir in the diced tomatoes, tomato sauce, thyme, salt, black pepper, and cayenne pepper.
  6. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
  7. Stir in the catfish fillets, chopped egg, and green onion.
  8. Cook until the catfish is cooked through, about 5 minutes more.
  9. 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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