This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Catfish Creole

By: dakota kelly

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

Rate/Review | Read Reviews (38)

What to Drink?
	Riesling
	Mint Juleps
	Beer
	Iced Tea III

Prep Time:
5 Min

Cook Time:
20 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

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

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.