Catfish orleans with creole sauce

24 servings

Ingredients

Quantity Ingredient
24 eaches Catfish fillets
1 cup Butter or margarine,melted
1⅓ cup Soy sauce
12 cups Rice,hot,cooked
¼ cup Liquid smoke
1 teaspoon Garlic powder
2 teaspoons Salt
½ cup Salad oil
1 cup Celery,sliced
7 cups Tomatoes
1 each Bay leaf
¼ teaspoon Thyme
1 cup Green bell peppers,cors chop
½ teaspoon Hot pepper sauce
1 cup Onions,coarsely chopped
½ teaspoon Garlic,minced
2 cups Tomato puree
¼ teaspoon Black pepper
¼ teaspoon Worcestershire sauce
¼ cup Lemon juice

Directions

CREOLE SAUCE

1. Thaw frozen fish according to package directions. 2. Prepare Creole Sauce.

3. Place fillets in shallow baking pans. 4. Combine liquid smoke, butter, garlic powder, soy sauce and salt; brush generously over catfish. 5. Cover with foil; bake in preheated 400'F. oven about 30 minutes. 6. To serve, place fillet on ½ cup rice; top with ¼ to ⅓ cup Creole Sauce.

*** CREOLE SAUCE ***

1. Heat oil in large Dutch oven; add onions, celery and garlic and saute about 15 minutes.

2. Add tomatoes, tomato puree, bay leaf, black pepper, thyme and Worcestershire sauce; cover and simmer slowly 1½ hours. 3. Blanch bell peppers in boiling water 5 minutes; drain well. 4. Remove bay leaf from sauce; add bell peppers, lemon juice, hot pepper sauce and simmer 15 minutes longer.

Related recipes