Catfish orleans with creole sauce
- Main Ingredient: Various Fish Catfish
- Cuisine: Southern Creole and Cajun Chinese
- Special food: Ethnic
- Yield:
Catfish orleans with creole sauce ingredients
- 24 Catfish fillets
- 1⁄4 c Liquid Smoke
- 1 c butter or margarine, melted
- 1 t garlic Powder
- 1 1⁄3 c soy sauce
- 2 t Salt
- 12 c rice, hot, cooked
- Creole sauce
- 1⁄2 c Salad Oil
- 1 c Onions, finely chopped
- 1 c Celery, sliced
- 1⁄2 t garlic, minced
- 7 c Tomatoes
- 2 c Tomato puree
- 1 Bay leaf
- 1⁄4 t Black pepper
- 1⁄4 t thyme
- 1⁄4 t worchestershire sause
- 1 c Green bell peppers, cors chop
- 1⁄4 c Lemon juice
- 1⁄2 t Hot pepper sauce
Cooking Catfish orleans with creole sauce
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 400°F.
6. Oven about 30 minutes.
7. § To serve, place fillet on ½ cup rice; top with ¼ to 1/3 cup creole sauce.
8. § *** creole sauce ***§ Heat oil in large dutch oven; add onions, celery and garlic and saute about 15 minutes.
9. § Add tomatoes, tomato puree, bay leaf, black pepper, thyme and worcestershire sauce; cover and simmer slowly 1 ½ hours.
10. § Blanchi bell peppers in boiling water 5 minutes; drain well.
11. § Remove bay leaf from sauce; add bell peppers, lemon juice, hot pepper sauce and simmer 15 minutes longer.
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