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, .

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