Creole Seafood

Description

Makes 6 servings

Ingredients

• 1 large onion, chopped
• 1 medium green pepper, chopped
• 2 stalks celery, chopped
• 2 tablespoons olive oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 x 28-ounce can peeled whole tomatoes, undrained, chopped
• 2 tablespoons chopped fresh parsley
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon chili powder
• ¼ to ½ teaspoonhot pepper sauce
• 1 pound farm-raised catfish fillets cut into bite-size pieces
• 3 cups hot cooked rice

Directions

1. Cook onion, pepper and celery in oil in large skillet over medium-high heat until lightly browned.
2. Dissolve cornstarch in water; stir into vegetable mixture.
3. Add tomatoes, parsley, garlic powder, salt, chili powder and pepper sauce.
4. Bring to a boil; reduce heat, cover, and simmer 20 minutes, stirring occasionally.
5. Add and return to a boil.
6. Reduce heat and simmer 8 to 10 minutes, or until flakes easily with fork.
7. Serve over hot rice.