Catfish and Sausage Jambalaya Recipe
Nutritional Info (Per serving):
Calories: 372, Saturated Fat: 2g, Sodium: 706mg, Dietary Fiber: 2g, Total Fat: 11g, Carbs: 48g, Cholesterol: 41mg, Protein: 19g
Exchanges: Vegetable: 2, Starch: 2.5, Lean Meat: 1.5, Fat: 1
Recipe Source:
More Diabetic Recipes
Prep Time: 30 mins
Cook Time: 20 mins
Rest Time: 5 mins
Total Time: 50 mins
Ingredients
8 ounce(s) fish, catfish, thawed
1 tablespoon oil, cooking
1 medium onion(s), chopped
1/3 cup(s) pepper(s), green, bell, chopped
1 stalk(s) celery, chopped
3 clove(s) garlic, minced
4 ounce(s) sausage, Italian turkey, cut into 1/2-inch pieces
14 1/2 ounce(s) tomatoes, diced, undrained
1 can(s) broth, chicken, 14 ounces
1 cup(s) rice, long grain
1/4 cup(s) water, or tomato juice
1 1/2 teaspoon paprika, sweet
1 teaspoon oregano, dried
1/2 teaspoon thyme, dried
1/4 teaspoon pepper, cayenne
Preparation
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 3/4-inch chunks. Set aside.
2. 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.
Nutritional Info (Per serving):
Calories: 372, Saturated Fat: 2g, Sodium: 706mg, Dietary Fiber: 2g, Total Fat: 11g, Carbs: 48g, Cholesterol: 41mg, Protein: 19g
Exchanges: Vegetable: 2, Starch: 2.5, Lean Meat: 1.5, Fat: 1
Recipe Source:
More Diabetic Recipes
Prep Time: 30 mins
Cook Time: 20 mins
Rest Time: 5 mins
Total Time: 50 mins
Ingredients
8 ounce(s) fish, catfish, thawed
1 tablespoon oil, cooking
1 medium onion(s), chopped
1/3 cup(s) pepper(s), green, bell, chopped
1 stalk(s) celery, chopped
3 clove(s) garlic, minced
4 ounce(s) sausage, Italian turkey, cut into 1/2-inch pieces
14 1/2 ounce(s) tomatoes, diced, undrained
1 can(s) broth, chicken, 14 ounces
1 cup(s) rice, long grain
1/4 cup(s) water, or tomato juice
1 1/2 teaspoon paprika, sweet
1 teaspoon oregano, dried
1/2 teaspoon thyme, dried
1/4 teaspoon pepper, cayenne
Preparation
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 3/4-inch chunks. Set aside.
2. 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.
