Catfish Orleans With Creole Sauce

Recipe Ingredients

24		Catfish fillets
1/4 cup	59ml	Liquid smoke
1 cup	198g / 7oz	Butter or margarine - melted
1 teaspoon	5ml	Garlic powder
1 1/3 cups	315ml	Soy sauce
2 teaspoons	10ml	Salt
12 cups	1920g / 67oz	Rice - hot, cooked
		Creole Sauce
1/2 cup	118ml	Salad oil
1 cup	62g / 2.2oz	Onions - coarsely chopped
1 cup	110g / 3.9oz	Celery - sliced
1/2 teaspoon	2.5ml	Garlic - minced
7 cups	437g / 15oz	Tomatoes
2 cups	474ml	Tomato puree
1		Bay leaf
1/4 teaspoon	1.3ml	Black pepper
1/4 teaspoon	1.3ml	Thyme
1/4 teaspoon	1.3ml	Worcestershire sauce
1 cup	146g / 5.1oz	Green bell peppers - chopped
1/4 cup	59ml	Lemon juice
1/2 teaspoon	2.5ml	Hot pepper sauce

Recipe Instructions

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 400F oven about 30 minutes.

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

*** 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.

Source:
Joel Rapp

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