Catfish Creole Stewed in tomatoes and oregano, this dish tastes just like the authentic version, except it is lower in calories and it is a quick recipe to make. Prep Time: 5 Minutes Cook Time: 20 Minutes Ready In: 25 Minutes Yields: 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
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