Catfish Jambalaya

I am pretty much the only one in the family that likes fish and seafood, so naturally I was the only one who enjoyed this meal. I really liked the combination of the vegetables with the cubed catfish and tomatoes. It had just enough of a bite from the cayenne pepper to spice it up a little bit. This meal is also great because it's very low in calories and sodium. It's fairly inexpensive to makes, especially considering I bought a two-pound bag of catfish fillets and only used half of it for this recipe.

Cost: About $17.50 ($2.20 per serving) - Celery ($1.49), Green Pepper ($0.89), Kroger diced tomatoes and green chilies 10 oz ($0.79), 8 oz fresh whole mushrooms ($1.96), frozen catfish fillets 2 lb bag ($11.99), green onions ($0.50).

Prep: 10 minutes

Cook: 20 minutes

Yield: 8 servings

• 1 large onion, chopped
• 3 celery stalks, chopped
• one half green pepper, chopped
• 2 garlic gloves, minced
• 1/4 cup butter
• 1 can (10 oz) diced tomatoes and green chilies, undrained
• 8 oz fresh mushrooms, sliced
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 pound catfish fillets, cubed (about 4 fillets)
• 2 cups cooked rice
• 2 green onions, sliced

1. In a saucepan coated with cooking spray over medium-high heat, saute onion, celery, green pepper and garlic in butter until tender, about 10 minutes.
2. Meanwhile, cook rice according to package directions.
3. Add the tomatoes, mushrooms, cayenne and salt to the vegetable mixture and bring to a boil. Add catfish.
4. Reduce heat; cover and simmer until fish flakes easily with a fork, about 10 minutes.
5. Add cooked rice and green onions to the mixture.

Nutrition: (1 serving) 178 calories, 8.2 g fat, 4.3 g saturated fat, 37.5 mg cholesterol, 194.5 mg sodium, 15.9 g carbohydrate, 1.7 g fiber, 2.1 g sugars, 9.7 g protein.