Catfish creole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Catfish fillets |
| ⅓ | cup | Oil |
| ¼ | cup | Flour |
| ½ | cup | Water |
| 1 | cup | Celery, sliced |
| ½ | cup | Shallots, chopped |
| ½ | cup | Bell pepper, chopped |
| 2 | eaches | Garlic clove, crushed |
| 1 | pounds | Tomatoes, cut small, can |
| 8 | ounces | Tomato sauce |
| 1½ | teaspoon | Salt |
| 2 | eaches | Bay leaves |
| ½ | teaspoon | Thyme |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Brown sugar, lemon juice |
| 1 | tablespoon | Lemon juice |
| ¼ | cup | Parsley, chopped |
| 1 | teaspoon | Worcestershire sauce |
| 2 | eaches | Tabasco, dashes |
| 1 | x | Rice, hot, cooked |
Directions
Cut fillets into 1-in pieces. Heat oil in large pan. Add flour, stirring until brown. Remove from heat and add water slowly, stirring til blended. Add all ingredients except catfish and rice. Cover and simmer for 20 minutes or until vegetables are tender. Remove bay leaves, add catfish and simmer 8 - 10 min. more until fish flakes to the fork. Serve over rice in soup bowls. Possibly better to wilt all fresh vegetables before adding to pan. Also for: Catfish, Any Fish Recipe date: 12/11/87