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 t Garlic powder
2 t Salt
1/2 c Salad oil
1 c Celery,sliced
7 c Tomatoes
1 Bay leaf
1/4 t Thyme
1 c Green bell peppers,cors chop
1/2 t Hot pepper sauce
1 c Onions,coarsely chopped
1/2 t Garlic,minced
2 c Tomato puree
1/4 t Black pepper
1/4 t 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
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.