Recipe - Catfish Court Bouillon

Cooking oil
Allpurpose flour
3 pound Filet; broiled or boiled
1 cup Bell pepper; finely chopped
1 cup White onion; finely chopped
1 cup Celery; finely chopped
6 cup Tomato sauce
1 ga Water
2 tablespoon Parsley; chopped
One half cup Green onion tops
1 tablespoon Worcestershire sauce
2 teaspoon Salt
2 One half teaspoon Cayenne pepper
2 One half teaspoon Black pepper
2 teaspoon Garlic salt
3 teaspoon Paprika
2 Bay leaves
3 cup Rice; cooked

First make a roux, by cooking flour and oil in equal portion, in a large
pot. Start with enough grease to cover the bottom of pot and add flour,
allowing the mass to thicken until it darkens to the color of peanut
butter. Add all ingredients except fish and allow to simmer for 25 minutes.
Then add cooked fish and place lid on pot and simmer for another 30
minutes, being sure to stir carefully from side to side in pot occasionally
to keep fish from burning. Once court bouillon has finished cooking, turn
off heat. Add 2 bay leaves per gallon of court bouillon, then allow to cool
15 minutes. Reheat if necessary and serve over rice. Serves 68. Festival:
Franklin Parish Catfish Festival; April 8, 1995. Recipe: Kaye Boquet.
Posted to MCRecipe Digest V1 #195

Date: Mon, 12 Aug 1996 04:48:10 0400

From: billspa@icanect.net (Bill Spalding)