|
Jambalaya Recipe with Catfish
8 ounces fresh or frozen catfish 1 tablespoon cooking oil 1 medium onion, chopped 1/3 cup chopped green sweet pepper 1 stalk celery, chopped 3 cloves garlic, minced 4 ounces uncooked turkey or chicken hot Italian sausage links, cut into 1/2-inch pieces 1 14 1/2-ounce can diced tomatoes, undrained 1 14-ounce can chicken broth 1 cup long grain rice 1/4 cup water or tomato juice 1 1/2 teaspoons sweet paprika 1 teaspoon dried oregano, crushed 1/2 teaspoon dried thyme, crushed 1/4 to 1/2 teaspoon cayenne pepper Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 3/4-inch chunks. Set aside. In a large saucepan, heat oil over medium-high heat. Add onion, sweet pepper, celery, and garlic; cook, stirring occasionally, for 5 to 7 minutes or until 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 about 20 minutes or until liquid is mostly absorbed and rice is tender. Stir in catfish pieces for the last 5 minutes of cooking. Remove from heat. Cover and let stand for 5 minutes. Nutrition Facts Per Serving: Servings: 4 (1 1/2-cup) servings: Calories 372 Total Fat (g) 11 Saturated Fat (g) 2 Cholesterol (mg) 41 Sodium (mg) 706 Carbohydrate (g) 48 Fiber (g)4 Protein (g) 19
|
