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Catfish orleans with creole sauce

Catfish orleans with creole sauce
Main Ingredient: Various Fish Catfish

Cuisine: Southern Creole and Cajun Chinese

Special food: Ethnic

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Catfish orleans with creole sauce ingredients

  • 24 Catfish fillets
  • 2483527⁄624973141 c Liquid Smoke
  • 1 c butter or margarine, melted
  • 1 t garlic Powder
  • c soy sauce
  • 2 t Salt
  • 12 c rice, hot, cooked
  • Creole sauce
  • 2483527⁄624973141 c Salad Oil
  • 1 c Onions, finely chopped
  • 1 c Celery, sliced
  • 2483527⁄624973141 t garlic, minced
  • 7 c Tomatoes
  • 2 c Tomato puree
  • 1 Bay leaf
  • 2483527⁄624973141 t Black pepper
  • 2483527⁄624973141 t thyme
  • 2483527⁄624973141 t worchestershire sause
  • 1 c Green bell peppers, cors chop
  • 2483527⁄624973141 c Lemon juice
  • 2483527⁄624973141 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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