Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Onions chopped |
| 4 \N | Stalks celery chopped |
| 1 \N | Bell pepper chopped |
| ½ cup | Butter |
| 20 ounces | Can tomatoes with or without |
| \N \N | Chilies |
| 8 ounces | Tomato sauce (canned or home |
| \N \N | Made) |
| \N \N | To taste salt, black pepper |
| \N \N | And cayenne pepper |
| ¼ cup | Parsley chopped |
| ¼ cup | Green onion tops chopped |
| 5 pounds | Whole catfish, cleaned and |
| \N \N | Head removed |
| \N \N | Shrimp and crab stuffing |
| \N \N | (recipe follows) |
Saute onion, celery and bell pepper in butter until onions are transparent; add remaining ingredients except fish and stuffing and simmer 20 - 30 minutes Season fish with salt, black pepper and cayenne pepper, then stuff cavity with shrimp and crab stuffing.
Place fish in foil lined baking dish and pour tomato mixture over top; close foil over fish tightly and bake at 350 for about 30 to 45 minutes.
From: Nancy Coleman Date: 04-13-96