Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | -(up to) |
| 4 pounds | Fresh catfish; in 4\" pieces |
| 1 large | Onion; minced |
| 1 large | Bell pepper; minced |
| 2 \N | Cloves garlic; minced |
| 1 cup | Salad oil |
| ¾ cup | Flour |
| 1 \N | Rib celery w/leaves; minced |
| 2 cans | (large) stewed tomatoes |
| 1 cup | Green onion tops; chopped |
| ½ cup | Parsley; chopped |
| \N \N | Salt & pepper to taste |
Make a roux by mixing oil and flour in a heavy pot. Brown flour over a low heat until golden brown . Add onion, garlic and green pepper to the roux and saut‚ quickly. Add tomatoes and celery and simmer for 10 minutes.
Add 3 cups of boiling water, salt and pepper and simmer 10 more minutes.
Add fish and water to cover, if needed. Simmer 3O minutes. Add green onion tops and parsley; allow to stand for 10 minutes before serving over steamed rice.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .