Seafood Creole

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
3		Tomatoes - peeled, and
		Coarsely chopped
1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Chopped green pepper
1/2 cup	55g / 1.9oz	Chopped celery
3		Garlic cloves - minced
1 1/2 cups	355ml	Water
3/4 cup	120g / 4.2oz	Uncooked rice
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Dried thyme leaves
1/2 teaspoon	2.5ml	Tabasco pepper sauce
1		Bay leaf
1 1/2 lbs	681g / 24oz	Red snapper fillets with skin - cut 2" pieces
1/4 cup	36g / 1.3oz	Chopped parsley

Recipe Instructions

In large skillet heat oil over medium-high heat. Add tomatoes, onion, green pepper, celery and garlic; stirring frequently, cook 5 minutes or until tender-crisp.

Add water, rice, cumin, thyme, Tabasco sauce and bay leaf; bring to boil. Cover; reduce heat and simmer 10 minutes.

Add fish and parsley. Cover; simmer 5 to 10 minutes longer or until rice is tender and fish flakes easily. Remove bay leaf.

This recipe yields 4 to 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.