Difference between revisions of "Creole Seafood"
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* 3 cups hot cooked [[rice]] | * 3 cups hot cooked [[rice]] | ||
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# Cook [[onion]], [[pepper]] and [[celery]] in [[oil]] in large skillet over medium-high heat until lightly browned. | # Cook [[onion]], [[pepper]] and [[celery]] in [[oil]] in large skillet over medium-high heat until lightly browned. | ||
# Dissolve [[cornstarch]] in [[water]]; stir into vegetable mixture. | # Dissolve [[cornstarch]] in [[water]]; stir into vegetable mixture. | ||
Latest revision as of 11:09, 15 July 2012
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
Procedures
- Cook onion, pepper and celery in oil in large skillet over medium-high heat until lightly browned.
- Dissolve cornstarch in water; stir into vegetable mixture.
- Add tomatoes, parsley, garlic powder, salt, chili powder and pepper sauce.
- Bring to a boil; reduce heat, cover, and simmer 20 minutes, stirring occasionally.
- Add and return to a boil.
- Reduce heat and simmer 8 to 10 minutes, or until flakes easily with fork.
- Serve over hot rice.
