Serves 6

1 lb (450 g) sausage, sliced into 1-inch (2.5-cm) pieces

1 lb (450 g) smoked ham, sliced into 1-inch (2.5-cm) pieces

2 cups (500 mL) chopped onion

1 1/2 cups (375 mL) chopped celery

1 cup (250 mL) chopped green bell peppers

1 clove garlic, minced

1 28-oz. (825 mL) can whole tomatoes

1 1/2 tsp. (7 mL) dried thyme

1 tsp. (5 mL) dried oregano

1 tsp. (5 mL) black pepper

1/2 tsp. (2 mL) dried basil

7 cups (1.5 L) fish or chicken stock

1 3/4 cups (325 g) uncooked rice

3 lbs (1.5 Kg) U.S. Farm-Raised Catfish fillets, cut into 1-inch (2.5-cm) pieces

salt (to taste)

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.
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.