Catfish Creole recipe

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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
½ teaspoon dried oregano
¼ teaspoon garlic powder
⅛ teaspoon hot pepper sauce

Nutrition Info

367.3 calories
carbohydrate: 46.8 g
cholesterol: 53.4 mg
fat: 9.3 g
fiber: 1.8 g
protein: 22.6 g
saturatedFat: 2.2 g
servingSize: -
sodium: 406 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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. Using a very sharp knife, cut the catfish into 3/4 inch pieces, set aside.

  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. 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. Serve the fish mixture over the rice.

Recipe Yield

4 servings

Recipe Note

This dish tastes just like the authentic version except it's lower in calories and fat and is a quick recipe to make.

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