Yield: 6 Servings
|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|
|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