Jambalaya Recipe with Catfish

Jambalaya Recipe

Ingredients for Jambalaya Recipe

8 ounces fresh or frozen catfish

1 tablespoon cooking oil

1 medium onion, chopped

1/3 cup chopped green sweet pepper

1 stalk celery, chopped

3 cloves garlic, minced

4 ounces uncooked turkey or chicken hot Italian sausage

links, cut into 1/2-inch pieces

1 14 1/2-ounce can diced tomatoes, undrained

1 14-ounce can chicken broth

1 cup long grain rice

1/4 cup water or tomato juice

1 1/2 teaspoons sweet paprika

1 teaspoon dried oregano, crushed

1/2 teaspoon dried thyme, crushed

1/4 to 1/2 teaspoon cayenne pepper

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 3/4-inch chunks. Set aside.

In a large saucepan, heat oil over medium-high heat. Add onion, sweet pepper, celery, and garlic; cook, stirring occasionally, for 5 to 7 minutes or until vegetables are softened. Add sausage pieces; cook for 3 to 4 minutes more or until no longer pink. Stir in undrained tomatoes, chicken broth, uncooked rice, the water or tomato juice, paprika, oregano, thyme, and cayenne pepper. Bring to boiling; reduce heat to medium-low. Cover and simmer about 20 minutes or until liquid is mostly absorbed and rice is tender. Stir in catfish pieces for the last 5 minutes of cooking. Remove from heat. Cover and let stand for 5 minutes.

Nutrition Facts Per Serving:

Servings: 4 (1 1/2-cup) servings:

Calories 372

Total Fat (g) 11

Saturated Fat (g) 2

Cholesterol (mg) 41

Sodium (mg) 706

Carbohydrate (g) 48

Fiber (g)4

Protein (g) 19