Cajun Catfish
2 large catfish fillets
1 cup onions, chopped fine
½ cup celery, chopped fine
2 garlic cloves, minced
¼ cup butter
¼ cup flour
1 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
1 1-lb can sliced tomatoes
3 cups water
2 cups hot cooked rice
In a deep skillet, cook the butter and flour together over low heat to form a
roux. Add the onions, celery, and garlic,and sauté until tender. Add the
tomatoes, salt, peppers, and water. Simmer covered for 20 - 30 minutes. Add the
fillets and cook until flaky, 15 - 20 minutes. Serve over rice. Serves 2.
NOTE: The amount of cayenne here is set for a mildly hot taste. It can be
increased up to a full teaspoon for real Cajun flavor!