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.
Thaw fish, if frozen. Rinse the fish; pat dry with paper towels. Cut the fish into 3/4-inch chunks. Set aside.
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.
2 1/2 starch, 2 vegetable, 1 1/2 lean protein, 1 fat
Amazing easy to make and the Flavor is amazing