Yield: 8 Servings
|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|
|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, .