Catfish Creole

9 ingredients
5 steps

Ingredients

  • 2 cups water
  • 1 cup uncooked long-grain rice
  • 1 pound catfish fillets
  • 1 (16 ounce) can stewed tomatoes, with liquid
  • 2 teaspoons dried minced onion
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon hot pepper sauce

Directions

  1. 1
    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.
  2. 2
    Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Serve the fish mixture over the rice.

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