Catfish & Sausage Jambalaya

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.