Catfish Creole

Catfish Creole

41
dakota kelly 15

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

Ingredients

25 m {{adjustedServings}} servings 367 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.
  3. 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.
  4. 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.
  5. Serve the fish mixture over the rice.
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Reviews

41
  1. 53 Ratings

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A quick and easy Catfish stew! For a fresher taste, I have adapted the recipe, but only slightly. I use catfish nuggets and Ro-Tel tomatoes. I use fresh celery, onion, garlic clove, a strip of ...

Easy and fast! Tasted wonderful, will be making again. I added red pepper flakes and used diced tomatoes with garlic and olive oil. Added okra too. It was fabulous.

Well, I guess I've never tasted the original recipe. But this sounded good, so I tried it. It was very fishy & nobody would eat it, including me. Sorry to say I wasted alot of money & alot of ca...