Seafood Creole

• 1 tablespoon vegetable oil
• 3 tomatoes, peeled, coarsely chopped
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 celery rib, chopped
• 3 garlic cloves, minced
• 1 12 cups water
• 34 cup uncooked rice
• 1 teaspoon ground cumin
• 12 teaspoon dried thyme leaves
• 12 teaspoon Tabasco sauce
• 1 bay leaf
• 1 12 lbs red snapper fillets, with skin cut into 2-inch pieces
• 14 cup chopped fresh parsley

1. In large skillet heat oil; cook tomatoes, onion, green pepper, celery and garlic until crisp-tender.
2. Add water, rice, cumin, thyme, Tabasco sauce and bay leaf.
3. Bring to a boil; reduce heat and simmer covered 10 minutes.
4. Add fish and parsley.
5. Cover; simmer 5 to 10 minutes longer or until liquid is aborbed and fish flakes easily when tested with a fork.
6. Remove bay leaf.
7. Microwave: In 3-qt.
8. microwave-safe casserole plac oil, onion, green pepper, celery and garlic.
9. Cover loosely with plastic wrap; cook on HIGH 3-4 minutes or until vegetables are crisp-tender.
10. Stir in tomatoes, 1 CUP ONLY of water, rice, cumin, thyme, Tabasco sauce and bay leaf.
11. Re-cover; cook on HIGH 20 minutes; stir.
12. Add fish and parsley.
13. Re-cover; cook on HIGH 5-7 minutes or until fish flakes easily when tested with fork.
14. Let stand covered 10 minutes before serving.
15. Remove bay leaf.

vegetable oil, tomatoes, onion, green pepper, celery, garlic, water, rice, ground cumin, thyme, tabasco sauce, bay leaf, red snapper, parsley

Taken from www.food.com/recipe/seafood-creole-317957 (may not work)