Catfish Court Bouillon
1/2 cup cooking oil
1/2 cup all-purpose flour
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
4 cloves garlic, minced
6 cups chicken broth, fish stock, or water
15 oz. can tomato sauce
10 oz. can Rotel tomatoes
2 bay leaves
3 lbs. catfish fillets
Creole seasoning
8 cups hot cooked rice
In large kettle or Dutch oven stir together oil and flour until smooth to being
making roux. Cook over medium-high heat until mixture boils, stirring
constantly. Reduce heat to medium and stir constantly about 10 minutes or until
mixture turns a medium brown. Add onions, celery, green pepper, and garlic. Cook
and stir until tender. Stir in chicken broth, fish stock or water. Add tomato
sauce, tomatoes and bay leaves. Bring to boil; reduce heat. Cover and simmer for
30 minutes. Meanwhile, cut fish into bite-sized pieces. Sprinkle lightly with
Creole seasoning. Add catfish to tomato mixture. Cover and simmer for 25 minutes
or until fish flakes easily. Season to taste with Creole seasoning. Remove and
discard bay leaves. Mound 1 cup rice on each serving plate. Spoon catfish
mixture over rice.
Makes 8 Servings