Creole Salmon with Rice

Print the recipe card! creole salmon with rice

It doesn’t get much simpler than this! From start to finish, 20 minutes is all it takes for this great go-to emergency meal. It’ll cover the bases even if your only emergency is that you haven’t gotten to the store for a while!

Serves 4-6

Ingredients:

1/2 cup freeze dried onion flakes

1/2 cup freeze dried green pepper

1/2 cup freeze dried celery pieces

3/4 cup water (for rehydrating veggie trio)

1 (28 oz.) can diced tomatoes

1-2 cans boneless salmon (2 cans if you’re serving more than 3-4)

2 bay leaves

1 1/2 tsp. garlic powder

1 TBS Tony Chachere’s Creole Seasoning

1 1/2 cups rice (prepared with 3 cups water + 1 1/2 tsp chicken bouillon)

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Instructions:

Begin preparing rice. Rehydrate onions, peppers and celery using 3/4 cup water. In a skillet, heat the diced tomatoes mixed with the rehydrated veggies, seasonings and bay leaves. Place the canned salmon (juice and all), without stirring, directly on top of hot tomato mixture. Cover and cook 5-10 minutes until heated through. Serve over top of cooked rice.