Catfish creole

1 servings

Ingredients

Quantity Ingredient
1 pounds Catfish fillets
⅓ cup Oil
¼ cup Flour
½ cup Water
1 cup Celery, sliced
½ cup Shallots, chopped
½ cup Bell pepper, chopped
2 eaches Garlic clove, crushed
1 pounds Tomatoes, cut small, can
8 ounces Tomato sauce
1½ teaspoon Salt
2 eaches Bay leaves
½ teaspoon Thyme
¼ teaspoon Pepper
1 tablespoon Brown sugar, lemon juice
1 tablespoon Lemon juice
¼ cup Parsley, chopped
1 teaspoon Worcestershire sauce
2 eaches Tabasco, dashes
1 x Rice, hot, cooked

Directions

Cut fillets into 1-in pieces. Heat oil in large pan. Add flour, stirring until brown. Remove from heat and add water slowly, stirring til blended. Add all ingredients except catfish and rice. Cover and simmer for 20 minutes or until vegetables are tender. Remove bay leaves, add catfish and simmer 8 - 10 min. more until fish flakes to the fork. Serve over rice in soup bowls. Possibly better to wilt all fresh vegetables before adding to pan. Also for: Catfish, Any Fish Recipe date: 12/11/87

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