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Catfish Orleans with Creole Sauce

24 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 ts Garlic powder
2 ts Salt

Creole Sauce
1/2 c Salad oil
1 c Celery,sliced
7 c Tomatoes
1 Bay leaf
1/4 ts Thyme
1 c Green bell peppers,cors chop
1/2 ts Hot pepper sauce
1 c Onions,coarsely chopped
1/2 ts Garlic,minced
2 c Tomato puree
1/4 ts Black pepper
1/4 ts Worcestershire sauce
1/4 c Lemon juice

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 ***Heat oil in large Dutch oven; add onions, celery and garlic and saute 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.

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