Catfish Creole Recipe

Catfish Creole Recipe

Ingredients:

1 lb of catfish fillets; cut to 1-inch pieces
1/4 c of flour
1/3 c of oil
1/2 c of water
1/2 c of chopped shallots
1 c of sliced celery (fresh)
1/2 c of chopped bell pepper
2 pcs of garlic cloves; crushed or minced
1 lb of tomatoes (canned); cut to small pieces
1 c of tomato sauce (canned)
1-1/2 tsps of salt
1 Tbsp of sugar (brown)
2 pcs of bay leaves
1/4 tsp of pepper
1/2 tsp of thyme
1 Tbsp of juice (lemon)
1/4 c of chopped parsley (fresh)
1 tsp of Worcestershire
1/8 tsp of hot sauce (Tabasco)
Cooked rice (hot)

Instructions:

Heat the oil on a (large) saucepan then add the flour, stir constantly till browned. Turn off the heat then gradually add the water, while stirring continuously till blended well.

Next, add celery, shallots, bell pepper, garlic, tomatoes, tomato sauce, sat, bay leaves, thyme, pepper, brown sugar, lemon juice, parsley, Worcestershire, and hot sauce.

Cover then let it simmer, about 20 mins or till tender. Discard the bay leaves then add catfish; let it simmer, about 8-10 mins more. Serve above rice on bowls.

Serves 1

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