Catfish Orleans with Creole Sauce

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

Creole Sauce

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

  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. oven about 30 minutes

  6. To serve, place fillet on 1/2 cup rice; top with 1/4 to 1/3 cup Creole

Creole Sauce

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