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  Recipe Home » Cajun » Catfish Orleans With Creole Sauce
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  Catfish Orleans With Creole Sauce
  Category: Cajun
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 336
Ingredients:
24 each Catfish fillets
1 cup Butter or margarine,melted
1 1/3 cup Soy sauce
12 cup Rice,hot,cooked
1/4 cup Liquid smoke
1 tsp Garlic powder
2 tsp Salt

MMMMMCREOLE SAUCE

1/2 cup Salad oil
1 cup Celery,sliced
7 cup Tomatoes
1 each Bay leaf
1/4 tsp Thyme
1 cup Green bell peppers,cors chop
1/2 tsp Hot pepper sauce
1 cup Onions,coarsely chopped
1/2 tsp Garlic,minced
2 cup Tomato puree
1/4 tsp Black pepper
1/4 tsp Worcestershire sauce
1/4 cup Lemon juice
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 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 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.
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