Catfish & Sausage Jambalaya

Catfish & Sausage Jambalaya

1 Review
From: Diabetic Living Magazine

This catfish and sausage jambalaya recipe is one you might find in a neighborhood eatery in Creole country. Turkey sausage links have fewer calories and less fat than traditional pork sausage, but still deliver amazing taste to this dish.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces fresh or frozen catfish
  • 1 tablespoon cooking oil
  • 1 medium onion, chopped
  • ⅓ cup chopped green bell pepper
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 4 ounces uncooked turkey or chicken hot Italian sausage links, cut into ½-inch pieces
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (14 ounce) can chicken broth
  • 1 cup uncooked long-grain rice
  • ¼ cup water or tomato juice
  • 1½ teaspoons sweet paprika
  • 1 teaspoon dried oregano, crushed
  • ½ teaspoon dried thyme, crushed
  • ¼- ½ teaspoon cayenne pepper


  • Prep

  • Ready In

  1. Thaw fish, if frozen. Rinse the fish; pat dry with paper towels. Cut the fish into ¾-inch chunks. Set aside.
  2. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, celery, and garlic; cook, stirring occasionally, for 5 to 7 minutes or until the 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 for about 20 minutes or until the liquid is mostly absorbed and the rice is tender. Stir in the catfish pieces for the last 5 minutes of cooking. Remove from the heat. Cover and let stand for 5 minutes.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 372 calories; 11 g fat(2 g sat); 2 g fiber; 48 g carbohydrates; 18 g protein; 195 mcg folate; 41 mg cholesterol; 5 g sugars; 593 IU vitamin A; 24 mg vitamin C; 90 mg calcium; 4 mg iron; 683 mg sodium; 354 mg potassium
  • Nutrition Bonus: Folate (49% daily value), Vitamin C (40% dv), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 2 vegetable, 1½ lean protein, 1 fat

Reviews 1

September 16, 2019
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By: Sheila Robinson
Amazing easy to make and the Flavor is amazing
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