½ teaspoon dried thyme, crushed or 1½ teaspoons snipped fresh thyme
⅛ to ¼ teaspoon cayenne pepper
Fresh oregano (optional)
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into ¾-inch chunks. Set aside.
In a large saucepan heat oil over medium heat. Add sausage pieces; cook for 3 to 4 minutes or until browned. Add onion, sweet pepper, celery and garlic; cook, stirring occasionally, about 10 minutes or until vegetables are tender and sausage is no longer pink.
Stir in tomatoes, chicken broth, uncooked rice, paprika, dried oregano (if using), dried thyme (if using) and cayenne pepper. Bring to boiling; reduce heat to medium-low. Cover and simmer for 5 minutes. Stir in catfish pieces, fresh oregano (if using) and fresh thyme (if using); cook about 5 minutes more or until liquid is nearly absorbed and rice is tender. Remove from heat. Cover and let stand for 5 minutes. Using a slotted spoon, spoon mixture into shallow bowls. If desired, garnish with fresh oregano.
263 calories;9 g fat(2 g sat); 4 g fiber; 29 g carbohydrates; 18 g protein; 16 mcg folate; 44 mg cholesterol; 5 g sugars; 0 g added sugars; 604 IU vitamin A; 92 mg vitamin C; 39 mg calcium; 1 mg iron; 548 mg sodium; 286 mg potassium
Vitamin C (153% daily value)
Carbohydrate Servings: 2
Exchanges: 2 lean protein, 1½ starch, 1 vegetable. ½ fat