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Catfish Creole

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You'll think you're eating at an authentic Creole restaurant when you make this fine dish.

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Ingredients

  • 2 C. water
  • 1 C. uncooked long-grain rice
  • 1 lb. catfish fillets
  • 1 (16 oz.) can stewed tomatoes, with liquid
  • 2 tsp. dried minced onion
  • 1 tsp. chicken bouillon granules
  • 1/2 tsp. dried oregano
  • 1/4 tsp. garlic powder
  • 1/8 tsp. hot pepper sauce

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Directions

In a small saucepan, bring the water to a boil. Stir in the rice and return to a boil; reduce the heat. Cover and simmer for 20 minutes, or until the rice is tender and the water is absorbed. Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside. In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder, and hot-pepper sauce; bring to a boil and stir in the catfish pieces. Cover and cook over medium heat for 5-8 minutes, or until the fish flakes easily when tested with a fork and is opaque all the way through. Serve the fish mixture over the rice.

Makes 4 servings.





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