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  Recipe Home » SeaFoods » Cajun Catfish Courtbouillon
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  Cajun Catfish Courtbouillon
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 204
Ingredients:
2 medium Onions, chopped
3 Celery, chopped
1 large Fresh parsley, wash/drain/ch
1 large Green pepper, chopped
2 Cl Garlic, minced
5 lb Catfish fillets
Salt and pepper, to taste
Red pepper, to taste
3 tbsp Vegetable oil
2 tbsp All-purpose flour, divided
1 1/2 cup Tomato sauce, divided
1/4 cup Water
2 Lemon slices
1 large Bay leaf
1/4 tsp Thyme leaves
Instructions:
Combine vegetables; divide in half, and set aside.

Cut catfish into large pieces; generously sprinkle each piece with
salt, pepper, and crushed red pepper. Set aside.

Put oil in a large cast iron pot; top with half of fish pieces. Place
have of vegetable mixtures over fish; top with 1 tablespoon flour,
then 3/4 cup tomato sauce. Repeat layers with remaining fish pieces,
vegetables, flour and tomato sauce. Add remaining ingredients.

Cover and cook over low heat for one hour or until fish flakes easily
when tested with a fork. Shake pot frequently to keep fish from
sticking to the bottom (stirring will break up the fish). Add
additional seasonings before serving, if desired.

Yield: 6 servings.
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