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 ozs.) casings removed 1 (28 oz.) can diced tomatoes in juice 1 cup canned low-salt chicken broth or vegetable broth 1 teaspoon hot chile powder 2 teaspoons Creole or Cajun seasoning 8 uncooked large shrimp, peeled, deveined 2 (6 oz.) 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 saute until tender, about 7 minutes. Add garlic, thyme and bay leaf; stir 1 minute. Add sausages and saute until brown, breaking up with back of spoon, about 5 minutes, then add browned flour. Add tomatoes with juices, broth, chile powder, 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.