Preparation:
Place catfish fillets in baking pan with 1-inch lip.
Cover with Creole sauce. Bake at 350F for 15-20 minutes.
In a heavy pot, sauté seasonings in butter until done (10 minutes).
Add tomato sauce and water, bring to a rapid boil, and reduce to simmer.
Stir occasionally and cook approximately one hour.
Add water to retain volume. Season with salt and cayenne pepper to taste.
Yields 4 servings. |