New
Orleans
Catfish
with
Creole
Sauce
24 ea Catfish fillets
1 c Butter or margarine, melted
1 1/3 c Soy sauce
12 c Rice, hot, cooked
1/4 c Liquid smoke
1 t Garlic powder
2 t Salt
1. Thaw frozen fish according to package directions.. Prepare Creole Sauce.
Place fillets in shallow baking pans. Combine liquid smoke, butter, garlic
powder, soy sauce and salt; brush generously over catfish. Cover with foil; bake
in preheated 400'F. oven about 30 minutes.
To serve, place fillet on 1/2 cup rice; top with 1/4 to 1/3 cup Creole
Sauce.
CREOLE SAUCE
1/2 c Salad oil
1 c Celery, sliced
7 c Tomatoes
1 ea Bay leaf
1 tbs Thyme
1 c Green bell peppers, coarsely chopped
1 tbs Hot pepper sauce
1 c Onions, coarsely chopped
1 clove Garlic, minced
2 c Tomato puree
1/4 tbs Black pepper
1 tbs Worcestershire sauce
1/4 c Lemon juice
CREOLE SAUCE
Heat oil in large Dutch oven; add onions, celery and garlic and sauté
about 15 minutes.
Add tomatoes, tomato puree, bay leaf, black pepper, thyme and
Worcestershire sauce; cover and simmer slowly 1 1/2 hours.
Blanch bell peppers in boiling water 5 minutes; drain well.Remove bay leaf from
sauce; add bell peppers, lemon juice, hot pepper sauce and simmer 15 minutes
longer.
Life is a pure
flame, and we live by an invisible sun within us.
-
Thomas Browne