Recipe Image

Catfish & Sausage Jambalaya

  • 30 m
  • 55 m
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

    • 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

Directions

  • 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.
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