Catfish Jambalaya

Yield: 4 servings

Ingredients

• 2 cups chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 2 garlic cloves, minced
• 1/4 cup butter or margarine (optional)
• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 1 cup sliced fresh mushrooms
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt (optional)
• 1 pound catfish fillets, cubed
• Hot cooked rice (optional)
• Sliced green onions (optional)

Instructions

1. In a saucepan over medium-high heat, sauté onion, celery, bell pepper and garlic in butter until tender, about 10 minutes.
2. Add tomatoes, mushrooms, cayenne and salt, if desired; bring to a boil. Add catfish.
3. Reduce heat; cover and simmer until fish flakes easily with a fork, about 10 minutes.
4. If desired, serve with rice and top with green onions.

Nutrition

Per serving (calculated w/o rice and green onions; prepared with nonstick cooking spray instead of butter or margarine and w/o salt): 161 calories, 395 mg sodium, 66 mg cholesterol, 12 gm carbohydrate, 21 gm protein, 4 gm fat

Diabetic Exchange: 3 very lean meat, 2 vegetable