Catfish Creole Best Family Recipes

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Catfish Creole

"This dish tastes much like the authentic version except it is lower in calories and fat and is a brief recipe to make."

Ingredients :

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

Instructions :

Prep : 5M	Cook : 4M	Ready in : 25M

In a small saucepan, carry the 2 cups of water to a boil. Stir inside the rice and return to a boil; lessen the warmth. Cover and simmer for 20 minutes or until the rice is gentle and the water is absorbed.
Using a totally sharp knife, cut the catfish into 3/four inch portions; set aside.
In a medium saucepan, integrate the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; convey to a boil and stir within the catfish pieces.
Cover and prepare dinner over medium warmness for five to 8 mins or until the fish flakes without difficulty when tested with a fork and is opaque all of the way through.
Serve the fish mixture over the rice.

Notes :

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