1 lb Catfish filets
1/3 c Oil
1/4 c Flour
1/2 c Water
1 c Celery; sliced
1/2 c Shallots; chopped
1/2 c Bell pepper; chopped
2 cl Garlic; crushed
16 oz Can diced tomatoes
8 oz Tomato sauce
1 1/2 ts Salt
2 Bay leaves
1/2 ts Thyme
1/4 ts Pepper
1 tb Brown sugar
1 tb Lemon juice
1/4 c Parsley; chopped
1 ts Worcestershire sauce
2 ds Hot pepper sauce; Trappey's
Rice; hot, cooked
Cut filets into 1" (2.5 cm) pieces. Heat oil in large pan.
Add flour, stirring until brown. Remove from heat and add
water slowly, stirring til blended. Add all ingredients
except catfish and rice. Cover and simmer for 20 minutes or
until vegetables are tender. Remove bay leaves, add catfish
and simmer 8 - 10 minutes more until fish flakes to the fork.
Serve over rice in soup bowls.
Possibly better to wilt all fresh vegetables before adding
to pan.
