Here is a terrific lower-fat version of the classic New Orleans dish.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Sprinkle flour over bottom of heavy large pot. Stir flour constantly over medium-low heat until flour turns golden brown (do not allow to burn), about 15 minutes. Pour browned flour into bowl.
Step 2
Heat oil in same pot over medium heat. Add onion and bell pepper and sauté until tender, about 7 minutes. Add garlic, thyme and bay leaf; stir 1 minute. Add sausages and sauté until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. Add tomatoes with juices, broth and Creole seasoning. Bring to boil. Reduce heat, cover and simmer 20 minutes to blend flavors, stirring frequently.
Step 3
Add shrimp and catfish to pot and simmer just until seafood is opaque in center, about 5 minutes. Discard bay leaf. Season with salt and pepper and serve.
