Catfish courtboullion
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Cooking oil |
| ¼ | cup | All-purpose flour |
| 1½ | cup | Chopped onion |
| ½ | cup | Chopped green bell pepper |
| ½ | cup | Chopped celery |
| 1 | Clove Garlic; Minced | |
| 1½ | cup | Water |
| 2 | cans | (15 oz) Tomato sauce |
| 1 | can | (10.5 oz) Cream of shrimp OR- Mushroom soup |
| 2 | teaspoons | Ground red pepper |
| ½ | teaspoon | Creole seasoning |
| ½ | teaspoon | Seasoned salt |
| 2 | pounds | Catfish fillets; cut into 2\" pieces |
| Hot cooked rice | ||
Directions
1. Stir together oil and flour in a 4-5 quart heavy Dutch oven until smooth. Cook, stirring constantly, over med-high heat for 5 minutes. Reduce heat and cook, stirring, for 5-10 minutes until the mixture is reddish brown.
2. Add onion, green pepper, celery and garlic; cook and stir 5 minutes. Add remaining items except fish and rice. Bring to boil; reduce heat and cook covered for 30 minutes. Return to boiling.
3. Add catfish. Reduce heat and cook just until the fish flakes easily with a fork (about 10- 12 minutes) Serve immediately over rice.
Posted to recipelu-digest Volume 01 Number 409 by Rodeo46898<Rodeo46898@...> on Dec 28, 1997