Seafood Creole

By Lalamirand

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

Preparation

Step 1

In a 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 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.