Seafood Creole

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  • 1 tablespoon vegetable oil
  • 3 tomatoes, peeled and coarsely chopped
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1/2 cup chopped celery
  • 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 teaspoon TABASCO® brand Original Red Sauce
  • 1 bay leaf
  • 1 1/2 pounds red snapper fillets with skin, cut into 2-inch pieces*
  • 1/4 cup chopped parsley


Heat oil in a large skillet over medium-high heat. Add tomatoes, onion, green pepper, celery and garlic and cook 5 minutes or until crisp-tender, stirring frequently. Add water, rice, cumin, thyme, TABASCO® Sauce, and bay leaf; bring to boil. Cover, reduce heat, and simmer 10 minutes. Add fish and parsley. Cover and simmer 5 to 10 minutes longer or until rice is tender and fish flakes easily with a fork. Remove bay leaf before serving.

* Or substitute any flaky fish, such as halibut, scrod or flounder.

Makes 4 to 6 servings.

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