Cajun-Stuffed Potatoes

Ingredients

• 6 medium Yukon gold or small baking potatoes (about 3 pounds)
• 2 tablespoons olive oil, divided
• 1 1/2 cups chopped yellow onion
• 3/4 cup chopped green bell pepper
• 1/2 cup thinly sliced celery
• 1 tablespoon minced fresh garlic
• 3/4 teaspoon salt
• 3/4 teaspoon Hungarian sweet paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground red pepper
• 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
• 2 tablespoons butter, softened
• 1 tablespoon chopped fresh oregano
• 2 teaspoons chopped fresh thyme
• 1 1/2 pounds frozen cooked crawfish meat, thawed

Preparation

1. Preheat oven to 450°.
2. Pierce potatoes with a fork; brush with 1 teaspoon olive oil. Bake at 450° for 50 minutes or until tender. Remove potatoes from oven; cool slightly. Cut potatoes in half lengthwise, and scoop pulp out of skins, leaving a 1/4-inch-thick shell. Place pulp in a large bowl; coarsely mash pulp.
3. Preheat broiler to high.
4. Heat a large skillet over medium-high heat. Add remaining 5 teaspoons oil to pan; swirl to coat. Add onion, bell pepper, and celery to pan; sauté for 4 minutes. Add garlic and next 4 ingredients (through red pepper); sauté 1 minute. Remove from heat. Add cheese, butter, and herbs, stirring until smooth.
5. Stir cheese mixture and crawfish into potato pulp. Place 1/2 cup crawfish mixture in each potato shell. Arrange stuffed potatoes on a baking sheet. Broil for 5 minutes or until browned.

Open-Faced Blackened Catfish Sandwiches

Ingredients

• 1 3/4 teaspoons paprika
• 1 teaspoon dried oregano
• 3/4 teaspoon ground red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 (6-ounce) catfish fillets
• 2 teaspoons olive oil
• 1/3 cup plain fat-free Greek yogurt
• 3 tablespoons fresh lime juice
• 1 tablespoon honey
• 2 cups packaged cabbage-carrot coleslaw
• 1 cup chopped fresh cilantro
• 4 (1-ounce) slices sourdough bread, toasted

Preparation

1. Combine first 5 ingredients in a small bowl. Sprinkle both sides of fish with paprika mixture. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add fish; cook 4 minutes on each side or until desired degree of doneness.
2. Combine yogurt, juice, and honey in a medium bowl. Add cabbage and cilantro; toss well to coat. Top each bread slice with about 1/2 cup slaw and 1 fillet. Top each fillet with remaining slaw.

Jambalaya with Shrimp and Ham

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt, plus more, to taste
• 1/4 teaspoon freshly ground black pepper, plus more, to taste
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/4 teaspoon cayenne pepper
• 1 tablespoon tomato paste
• 6 ounces diced, smoked ham
• 2 1/2 cups low sodium chicken broth
• One 14 1/2-ounce can no-salt added diced tomatoes
• 1 cup uncooked long-grain white rice
• 1 pound peeled and deveined medium shrimp
• Hot pepper sauce

Directions