Recipe - Catfish Courtboullion

One fourth cup Cooking oil
One fourth cup Allpurpose flour
1 One half cup Chopped onion
One half cup Chopped green bell pepper
One half cup Chopped celery
1 Clove Garlic; Minced
1 One half cup Water
2 cn (15 oz) Tomato sauce
1 cn (10.5 oz) Cream of shrimp
OR Mushroom soup
2 teaspoon Ground red pepper
One half teaspoon Creole seasoning
One half teaspoon Seasoned salt
2 pound Catfish fillets; cut into 2"
pieces
Hot cooked rice

1. Stir together oil and flour in a 45 quart heavy Dutch oven until
smooth. Cook, stirring constantly, over medhigh heat for 5 minutes. Reduce
heat and cook, stirring, for 510 minutes until the mixture is reddish
brown.

2. Add onion, green pepper, celery and garlic; cook and stir 5 minutes. Add
remaining items except fish and rice. Bring to boil; reduce heat and cook
covered for 30 minutes. Return to boiling.

3. Add catfish. Reduce heat and cook just until the fish flakes easily with
a fork (about 10 12 minutes) Serve immediately over rice.
Posted to recipeludigest Volume 01 Number 409 by Rodeo46898
Rodeo46898@aol.com on Dec 28, 1997