Catfish Creole
2 tablespoons butter
1 large onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 clove garlic, minced
1 large can whole tomatoes
1 lemon sliced
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 bay leaf
1 teaspoon salt
1/4 teaspoon thyme leaves
1/4 teaspoon liquid hot pepper sauce
2 pounds skinned, dressed catfish cut into 1 1/2 inch thick steaks
hot cooked rice
Melt the butter in a large skillet over medium heat. Add the onion, celery,
green pepper, and garlic. Cook until soft. Add tomatoes and their liquid. Break
the tomatoes with a spoon. Add lemon slices, Worcestershire sauce, paprika, bay
leaf, salt, thyme and liquid hot pepper sauce. Cook stirring occasionally for
about 15 minutes or until the sauce is slightly thickened. Press fish pieces
down into sauce and spoon some of the sauce over the top of the fish. Cover the
pan and simmer gently until the fish flakes when prodded with a fork. Serve over
hot cooked rice.