- 1/4 cup all purpose flour
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 3 garlic cloves, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- 3 low-fat Italian turkey sausages (about 10 ounces), casings removed
- 1 28-ounce can diced tomatoes in juice
- 1 cup canned low-salt chicken broth or vegetable broth
- 2 teaspoons Creole or Cajun seasoning
- 8 uncooked large shrimp, peeled, deveined
- 2 6-ounce catfish fillets, each cut into 4 pieces
- 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.
- 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.
- 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.