Catfish Courtboullion
- 1/4 c Cooking oil
- 1/4 c All-purpose flour
- 1 1/2 c Chopped onion
- 1/2 c Chopped green bell pepper
- 1/2 c Chopped celery
- 1 Clove Garlic; Minced
- 1 1/2 c Water
- 2 cn (15 oz) Tomato sauce
- 1 cn (10.5 oz) Cream of shrimp
- --OR- Mushroom soup
- 2 ts Ground red pepper
- 1/2 ts Creole seasoning
- 1/2 ts Seasoned salt
- 2 lb Catfish fillets; cut into 2"
- -pieces
- Hot cooked rice
1. Stir together oil and flour in a 4-5 quart heavy Dutch oven until
smooth. Cook, stirring constantly, over med-high heat for 5 minutes. Reduce
heat and cook, stirring, for 5-10 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 recipelu-digest Volume 01 Number 409 by Rodeo46898
on Dec 28, 1997
smooth. Cook, stirring constantly, over med-high heat for 5 minutes. Reduce
heat and cook, stirring, for 5-10 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 recipelu-digest Volume 01 Number 409 by Rodeo46898
