This recipe has the trinity in it that is what makes creole cooking. After reading Derf's review, I set out to find what other Creole recipes used for spices. I found most used garlic and either chili powder, red pepper or Tabasco sauce. So you might want to add 2 cloves of garlic and one of the other pepper spices to put a kick into this recipe. Let me know which pepper and how much you use.

Ingredients

4 serv.

cup chopped onion1⁄2
cup chopped celery3⁄4
cup chopped green bell pepper1⁄2
(14 1/2 ounce) can stewed tomatoes, coarsely chopped and undrained↗1
teaspoon instant minced garlic↗1⁄2
tablespoon brown Sugar Twin↗1
ounces white fish fillets, cut into 16 pieces↗16
cups hot cooked rice2

Step-by-step instructions

1
In a large skillet sprayed with butter-flavored cooking spray, saute onion, celery, and green pepper for 10 minutes or until tender.
2
Stir in undrained stewed tomatoes, garlic and brown Sugar Twin.
3
Add fish and mix gently to combine.
4
Lower heat, cover and simmer for 20 minutes, stirring occasionally.
5
For each serving, place 1/2 cup rice on a plate and spoon about 1 full cup fish mixture over top.

Source: food.com

Original recipe ↗

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