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 x 28-ounce can peeled whole tomatoes, undrained, chopped
 * 2 tablespoons chopped fresh parsley
 * 1 teaspoon garlic powder
 * ½ teaspoon salt
 * ½ teaspoon chili powder
 * ¼ to ½ teaspoonhot pepper sauce
 * 1 pound farm-raised catfish fillets cut into bite-size pieces
 * 3 cups hot cooked rice

Directions

 * 1) Cook onion, pepper and celery in oil in large skillet over medium-high heat until lightly browned.
 * 2) Dissolve cornstarch in water; stir into vegetable mixture.
 * 3) Add tomatoes, parsley, garlic powder, salt, chili powder and pepper sauce.
 * 4) Bring to a boil; reduce heat, cover, and simmer 20 minutes, stirring occasionally.
 * 5) Add and return to a boil.
 * 6) Reduce heat and simmer 8 to 10 minutes, or until flakes easily with fork.
 * 7) Serve over hot rice.