Seafood Creole Recipe
Seafood creole is a rice and vegetable seafish recipe prepared with red snapper fillets. Skillet cooked with tomatoes, onions and celery with green pepper and garlic for taste, the seafood creole is herbed with thyme and bay leaf. Flavored with a dash of tabasco sauce, the red snapper creole is simmered to a finish when the fish and vegetables are done.
Ingredients
1 tablespoon vegetable oil
3 tomatoes, peeled, coarsely chopped
1 large onion, chopped
1 green pepper, chopped
1 celery stalk, chopped
3 cloves garlic, minced
1 1/2 cups water
3/4 cup uncooked rice
1 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1/2 teaspoon TABASCO pepper sauce
1 bay leaf
1 1/2 pounds red snapper fillets with skin, cut into 2-inch pieces
1/4 cup chopped parsley
Directions
In large skillet heat oil; cook tomatoes, onion, green pepper, celery and garlic until crisp-tender.
Add water, rice, cumin, thyme, Tabasco sauce and bay leaf.
Bring to a boil; reduce heat and simmer covered 10 minutes.
Add fish and parsley.
Cover; simmer 5 to 10 minutes longer or until liquid is absorbed and fish flakes easily when tested with fork.
Remove bay leaf.
Add water, rice, cumin, thyme, Tabasco sauce and bay leaf.
Bring to a boil; reduce heat and simmer covered 10 minutes.
Add fish and parsley.
Cover; simmer 5 to 10 minutes longer or until liquid is absorbed and fish flakes easily when tested with fork.
Remove bay leaf.
