Page 191 - C:\Users\ralph\Documents\Flip Book\

Catfish

Sauce Piquant

Ingredients

1 1/2 cups oil 2 cups flour
2 cups chopped onion 2 garlic cloves, minced
½ cup green or ¼ jalapeno peppers ¼ cup chopped celery
2 lbs catfish filets 1 can Rotel tomatoes with peppers
1 4oz can tomato sauce 1 can cream of mushroom soup
2 quarts of water or fish stock 1 lb raw shrimp
1 lb crawfishes or crab meat 1 tbsp seasoned salt
1 cup chopped green onion ½ tsp salt
½ tsp black pepper
¼ cup chopped parsley

Lagniappe

In a heavy pot make a roux by combining the oil and flour and cooking till a
golden brown

Add onion, garlic, peppers and celery and continue cooking about 15 minutes

Cut the ½ the catfish into small pieces and add to the roux mixture

After about 5 minutes add the Rotel Tomatoes, tomato sauce, soup and stock.

Allow to simmer for about 1 hour

While sauce is simmering bake the remaining catfish for 20 minutes at 400.

After the sauce has simmered for about an hour, add the shrimp, baked
catfish and crab or crawfish and simmer another 20 minutes. Add the
seasoned salt, salt and pepper to taste along with the Green onions and
parsley about 15 minutes before serving.

Serve over rice (serves about 18 servings)

191