Catfish orleans with creole sauce
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | eaches | Catfish fillets |
| 1 | cup | Butter or margarine,melted |
| 1⅓ | cup | Soy sauce |
| 12 | cups | Rice,hot,cooked |
| ¼ | cup | Liquid smoke |
| 1 | teaspoon | Garlic powder |
| 2 | teaspoons | Salt |
| ½ | cup | Salad oil |
| 1 | cup | Celery,sliced |
| 7 | cups | Tomatoes |
| 1 | each | Bay leaf |
| ¼ | teaspoon | Thyme |
| 1 | cup | Green bell peppers,cors chop |
| ½ | teaspoon | Hot pepper sauce |
| 1 | cup | Onions,coarsely chopped |
| ½ | teaspoon | Garlic,minced |
| 2 | cups | Tomato puree |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Worcestershire sauce |
| ¼ | cup | Lemon juice |
Directions
CREOLE SAUCE
1. Thaw frozen fish according to package directions. 2. Prepare Creole Sauce.
3. Place fillets in shallow baking pans. 4. Combine liquid smoke, butter, garlic powder, soy sauce and salt; brush generously over catfish. 5. Cover with foil; bake in preheated 400'F. oven about 30 minutes. 6. To serve, place fillet on ½ cup rice; top with ¼ to ⅓ cup Creole Sauce.
*** CREOLE SAUCE ***
1. Heat oil in large Dutch oven; add onions, celery and garlic and saute about 15 minutes.
2. Add tomatoes, tomato puree, bay leaf, black pepper, thyme and Worcestershire sauce; cover and simmer slowly 1½ hours. 3. Blanch bell peppers in boiling water 5 minutes; drain well. 4. Remove bay leaf from sauce; add bell peppers, lemon juice, hot pepper sauce and simmer 15 minutes longer.