Creole Seafood

Description
Makes 6 servings.

Ingredients

 * 1 large onion, chopped
 * 1 medium green pepper, chopped
 * 2 stalks celery, chopped
 * 2 tablespoons olive oil
 * 1 tablespoon cornstarch
 * 2 tablespoons water
 * 1 28-ounce can peeled whole tomatoes, undrained, chopped
 * 2 tablespoons chopped fresh parsley
 * 1 teaspoon garlic powder
 * 1/2 teaspoon salt
 * 1/2 teaspoon chili powder
 * 1/4 to 1/2 teaspoon hot pepper sauce
 * 1 pound farm-raised catfish fillets cut into bite-size pieces
 * 3 cups hot cooked rice

Directions
Cook onion, pepper and celery in oil in large skillet over medium-high heat until lightly browned.

Dissolve cornstarch in water; stir into vegetable mixture. Add tomatoes, parsley, garlic powder, salt, chili powder and pepper sauce. Bring to a boil; reduce heat, cover, and simmer 20 minutes, stirring occasionally. Add fish and return to a boil. Reduce heat and simmer 8 to 10 minutes, or until fish flakes easily with fork. Serve over hot rice.