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Title: Catfish Creole
Categories: Seafood, Vegetables, Rice, Chilies, Citrus
Yield: 4 Servings

1 lb Catfish filets
1/3 c Oil
1/4 c Flour
1/2 c Water
1 c Celery, sliced
1/2 c Shallots; chopped
1/2 c Bell pepper; chopped
2 cl Garlic; crushed
16 oz Can diced tomatoes
8 oz Tomato sauce
1 1/2 ts Salt
2 Bay leaves
1/2 ts Thyme
1/4 ts Pepper
1 tb Brown sugar
1 tb Lemon juice
1/4 c Parsley; chopped
1 ts Worcestershire sauce
2 ds Hot pepper sauce; Trappey's
Rice; hot, cooked

Cut filets into 1" (2.5cm) pieces. Heat oil in large
pan. Add flour, stirring until brown. Remove from heat
and add water slowly, stirring til blended. Add all
ingredients except catfish and rice. Cover and simmer
for 20 minutes or until vegetables are tender. Remove
bay leaves, add catfish and simmer 8 - 10 min. more
until fish flakes to the fork.

Serve over rice in soup bowls.

Possibly better to wilt all fresh vegetables before
adding to pan.

Recipe date: 12/11/87

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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... Heston is the other British chef who does not swear constantly on TV.
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