Main Dishes, Seafood

Harry S Truman Catfish Creole

  • 12 ounces Catfish Fillets, skinless
  • 2 cups Water chestnuts
  • 1 cup Rice, long grain
  • 16 ounces Tomatos, stewed
  • 2 teaspoons Onions, dried
  • 1 teaspoon Chicken boullion
  • 1/2 teaspoon Oregano, dried
  • 1/4 teaspoon Garlic
  • 1/8 teaspoon Hot Pepper Sauce

    • If using frozen fish, make sure to let the catfish stand at room temperature for 10 to 20 minutes until partially thawed.

    Meanwhile, in a small saucepan, bringthe water to a boil. Stir in the rice. Return the mixture to a boil, then reduce the heat, cover, and simmer for 20 minutes or until the rice is tender and thewater is absorbed.

    Using a very sharp knife, cut the catfish into 3/4-inch pieces; set aside.

    In a medium saucepan, combine the tomatoes and juice, onions, bouillon powder, oregano, garlic powder, and hot pepper sauce. Bring the mixture toa boil, then stir in the catfish pieces. Cover and cook over medium heat for 5 to 8 minutes or until the fish is completely opaque and flakes easily when tested with a fork.

    To serve, pour a portion of the catfish with red sauce over the top of the warm rice, declare "The Buck Stops Here," and enjoy.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by June Gothberg of Battle Creek, MI. 

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