Catfish Creole

• 1 cup rice
• 1 lb catfish fillet (cut into 1 inch pieces)
• 1 (14 -16 ounce) can stewed tomatoes
• 2 teaspoons dried onion flakes (this can be adjusted to taste)
• 1 chicken bouillon cube (dissolved in 1 c. boiling water)
• 1 teaspoon cajun seasoning
• 1 teaspoon bottled garlic
• hot sauce or pepper

1. Combine tomatoes, onion, bouillon, seasoning and garlic.
2. Next, season the catfish pieces with some cajun seasoning and sear in a skillet.
3. DO NOT cook the fish all the way through.
4. Cook just until outside is slightly browned.
5. This adds color and flavor.
6. Add seared catfish to the mixture in the saucepan and heat to boiling, reduce heat, cover and cook for approximately 10 minutes or until fish is done.
7. Add hot sauce and pepper to taste.
8. At this point you need to decide whether you want to make this a one dish meal or not.
9. You can add instant rice to the heated mixture and let it set until moisture is absorbed.
10. (If mixture gets too thick you can always dissolve another bouillon cube and add it.)
11. or you can serve it over a bed of 'real' rice.

rice, catfish fillet, tomatoes, onion, chicken bouillon cube, cajun seasoning, garlic, hot sauce

Taken from www.food.com/recipe/catfish-creole-158388 (may not work)