Recipe for Catfish Jambalaya


2 cups (475 ml) chopped onion
1/2 cup (125 ml) chopped celery
1/2 cup (125 ml) chopped green pepper
2 garlic cloves, minced
nonstick Cooking spray
1 10 oz (280 grm). can diced tomatoes and green chilies, undrained
1 cup (225 ml) sliced fresh mushrooms
1/4 tsp (1 ml). cayenne pepper
1 lb (.5 kg). catfish fillets, cubed
hot cooked rice, optional
sliced green onions, optional


In a saucepan over medium-high heat, saut onion, celery, green pepper and garlic in fat free cooking spray until tender, about 10 minutes.
Add tomatoes, mushrooms, cayenne and salt if desired; bring to a boil.
Add catfish.
Reduce heat; cover and simmer until fish flakes easily with a fork, about 10 minutes.
If desired, serve with rice and top with green onions.

Nutritional Analysis: One serving (calculated w/o rice and green onions) equals 161 calories, 395 mg sodium, 66 mg cholesterol, 12 gm carbohydrate, 21 gm protein, 4 gm fat. Diabetic Exch. 3 very lean meat, 2 vegetable.

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