Catfish Orleans With Creole Sauce

Course : Cajun
Serves: 24
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Ingredients:

24 fillets catfish fillets
1/4 cup liquid smoke
1 cup butter or margarine -- melted
1 teaspoon garlic powder
1 1/3 cups soy sauce
2 teaspoons salt
12 cups rice -- hot, cooked
---Creole sauce---
1/2 cup salad oil
1 cup onions -- coarsely chopped
1 cup celery -- sliced
1/2 teaspoon garlic -- minced
7 cups tomatoes
2 cups tomato puree
1 piece bay leaf
1/4 teaspoon black pepper
1/4 teaspoon thyme
1/4 teaspoon Worcestershire sauce
1 cup green bell peppers -- chopped
1/4 cup lemon juice
1/2 teaspoon hot pepper sauce
 

Preparation / Directions:

1. Thaw frozen fish according to package directions. 2. Prepare Creole Sauce. 3. Place fillets in shallow baking pans. 4. Combine liquid smoke, butter, garlic powder, soy sauce and salt; brush generously over catfish. 5. Cover with foil; bake in preheated 400F oven about 30 minutes. 6. To serve, place fillet on 1/2 cup rice; top with 1/4 to 1/3 cup Creole Sauce. *** CREOLE SAUCE *** 1. Heat oil in large Dutch oven; add onions, celery and garlic and sauté about 15 minutes. 2. Add tomatoes, tomato puree, bay leaf, black pepper, thyme and Worcestershire sauce; cover and simmer slowly 1 1/2 hours. 3. Blanch bell peppers in boiling water 5 minutes; drain well. 4. Remove bay leaf from sauce; add bell peppers, lemon juice, hot pepper sauce and simmer 15 minutes longer.


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