Catfish orleans with creole sauce
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Catfish orleans with creole sauce
  Catfish    Creole    Fish    Seafood    Sauces  
Last updated 6/12/2012 12:46:52 AM. Recipe ID 7329. Report a problem with this recipe.
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      Title: Catfish orleans with creole sauce
 Categories: Creole, Fish, Seafood, Crowds
      Yield: 24 Servings
 
     24 ea Catfish fillets
      1 c  Butter or margarine,melted
  1 1/3 c  Soy sauce
     12 c  Rice,hot,cooked
    1/4 c  Liquid smoke
      1 ts Garlic powder
      2 ts Salt

MMMMM------------------------CREOLE SAUCE-----------------------------
    1/2 c  Salad oil
      1 c  Celery,sliced
      7 c  Tomatoes
      1 ea Bay leaf
    1/4 ts Thyme
      1 c  Green bell peppers,cors chop
    1/2 ts Hot pepper sauce
      1 c  Onions,coarsely chopped
    1/2 ts Garlic,minced
      2 c  Tomato puree
    1/4 ts Black pepper
    1/4 ts Worcestershire sauce
    1/4 c  Lemon juice
 
  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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Recipe ID 7329 (Apr 03, 2005)

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