Catfish creole style
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Catfish fillets - 5 to 6 oz. each |
| Salt | ||
| Cayenne pepper | ||
| 2 | cups | Onions - chopped |
| 1 | cup | Bell pepper - chopped |
| ½ | cup | Celery - chopped |
| 4 | tablespoons | Butter |
| 1 | can | Whole tomatoes - 16 oz. |
| 2 | eaches | Bay leaves |
| 1 | tablespoon | Worcestershire sauce |
| Louisiana Hot sauce - a couple of dashes | ||
| 6 | eaches | Lemon slices |
| ½ | cup | Parsley - minced |
Directions
Rub the fillets well with salt and pepper. In a large black iron skillet, saute the onions, bell pepper and celery in butter until vegetables are wilted. Add the tomatoes, bay leaves, Worcestershire sauce and hot sauce. Cook over a medium fire for 15 to 20 minutes, stirring occasionally. Add the catfish fillets, cover and lower fire.
Let simmer for about 10 minutes or until fish flakes.
To serve, remove the fish with a spatula to serving plates, garnish with lemon slices and minced parsley. Serve the sauce with steamed rice on the side.
Serves 6.
From the Louisiana Conservationist - May/June 1990 Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: :30 Cholesterol per serving: Marks:
Submitted By FRED TOWNER On 10-12-94