Catfish Creole Recipe...April 09, 2004
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Hi y'all
Happy Good Friday!
We hope you have a wonderful Easter holiday. Georgette
is all set to play the Easter duck! :o)
Enjoy today's recipe!
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Today's Recipe:
Catfish Creole
2 tablespoons butter
1 large onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 clove garlic, minced
1 large can whole tomatoes
1 lemon sliced
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 bay leaf
1 teaspoon salt
1/4 teaspoon thyme leaves
1/4 teaspoon liquid hot pepper sauce
2 pounds skinned, dressed catfish cut into 1 1/2 inch
thick steaks
hot cooked rice
Melt the butter in a large skillet over medium heat.
Add the onion, celery, green pepper, and garlic. Cook
until soft. Add tomatoes and their liquid. Break the
tomatoes with a spoon. Add lemon slices, Worcestershire
sauce, paprika, bay leaf, salt, thyme and liquid hot
pepper sauce. Cook stirring occasionally for about 15
minutes or until the sauce is slightly thickened. Press
fish pieces down into sauce and spoon some of the sauce
over the top of the fish. Cover the pan and simmer
gently until the fish flakes when prodded with a fork.
Serve over hot cooked rice.
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