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Catfish Jambalaya

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 chiles, 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)

In a saucepan over medium-high heat, saut?onion, celery, green pepper and garlic in butter 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.

Serves 4.

Nutritional Analysis: One serving (calculated w/o rice and green onions; prepared with nonstick cooking spray instead of butter or margarine and w/o salt) equals 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

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