Catfish and Sausage Jambalaya

Catfish and Sausage Jambalaya

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From: Diabetic Living Magazine

This one-pot jambalaya recipe is ready in 45 minutes. Catfish is paired with spicy Italian turkey sausage, aromatic vegetables, spices and brown rice in this southern-inspired meal.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces fresh or frozen skinless catfish fillets
  • 1 teaspoon olive oil or cooking oil
  • 4 ounces uncooked turkey hot Italian sausage links, cut into ½-inch pieces
  • 1 medium onion, chopped ( ½ cup)
  • ½ cup chopped green sweet pepper
  • 1 stalk celery, chopped ( ½ cup)
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
  • 1 (14 ounce) can reduced-sodium chicken broth
  • 1½ cups instant brown rice
  • 1½ teaspoons paprika
  • 1 teaspoon dried oregano, crushed or 1 tablespoon snipped fresh oregano
  • ½ teaspoon dried thyme, crushed or 1½ teaspoons snipped fresh thyme
  • ⅛ to ¼ teaspoon cayenne pepper
  • Fresh oregano (optional)

Preparation

  • Prep

  • Ready In

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into ¾-inch chunks. Set aside.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (153% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 lean protein, 1½ starch, 1 vegetable. ½ fat

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