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Catfish Orleans with Creole Sauce

Catfish Orleans with Creole Sauce comes together with Butter Or Margarine Melted, Soy Sauce, Rice Hot Cooked, Salad Oil, and Celery Sliced. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 cup
• 1 1/3 cup
• 12 cup
• 1/2 cup
• 1 cup
• 7 cup
• 1 cup
• 1 cup
• 2 cup
• 1/4 cup

Method (preview)

1. 1

   3. Place fillets in shallow baking pans.

2. 2

   4. Combine liquid smoke, butter, garlic powder, soy sauce and salt; brush generously over catfish.

3. 3

   5. Cover with foil; bake in preheated 400'F. oven about 30 minutes.

4. 4

   Creole Sauce.

5. 5

   1. Heat oil in large Dutch oven; add onions, celery and garlic and saute about 15 minutes.

6. 6

   2. Add tomatoes, tomato puree, bay leaf, black pepper, thyme and Worcestershire sauce; cover and simmer slowly 1 1/2 hours.

7. 7

   3. Blanch bell peppers in boiling water 5 minutes; drain well.

8. 8

   4. Remove bay leaf from sauce; add bell peppers, lemon juice, hot pepper sauce and simmer 15 minutes longer.