Baked Catfish Creole
| Yield: | 6 Servings |
| Categories: | Seafood |
| FOR SAUCE | ||
| 3/4 | c | Melted butter |
| 1 | c | Chopped onions |
| 1 | c | Chopped celery |
| 1/2 | c | Chopped bell pepper |
| 1/4 | c | Diced garlic |
| 2 | Bay leaves | |
| 2 | cn | Tomato sauce (8 oz) |
| 1 | c | Fish stock |
| 1/2 | ts | Sugar |
| 1 | pn | Dry thyme |
| 1 | pn | Dry basil |
| 1 | c | Chopped green onions |
| 1/2 | c | Chopped parsley |
| Salt and cracked black | ||
| Pepper to taste | ||
| FOR COOKING | ||
| 4 | 5-8 oz catfish fillets | |
| 1 | c | 90-110 count shrimp (peeled |
| And deveined) | ||
| Reserved Creole sauce | ||
| 4 | c | Cooked white rice |
| 1/4 | c | Chopped parsley |
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