
Catfish Creole

Nutrition :
166 calories,
4 stars -
based on 231 reviews
Yield : 4 servings
Ingredients
-
2 cups water1 cup uncooked long-grain rice1 pound catfish fillets1 (16 ounce) can stewed tomatoes, with liquid2 teaspoons dried minced onion1 teaspoon chicken bouillon granulesΒ½ teaspoon dried oreganoΒΌ teaspoon garlic powderβ teaspoon hot pepper sauce
Directions
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In a small saucepan, bring the 2 cups of 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 to 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.
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