Catfish courtboullion

Yield: 6 Servings

Measure 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 \N 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
\N \N Hot cooked rice

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

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