| 1 lb catfish fillets | 1 1/2 tsp salt |
| 1/3 cup oil | 2 bay leaves |
| 1/4 cup flour | 1/2 tsp thyme |
| 1/2 cup water | 1/4 tsp pepper |
| 1 cup celery, sliced | 1 tbsp brown sugar |
| 1/2 cup shallots, chopped | 1 tbsp lemon juice |
| 1/2 cup bell pepper, chopped | 1/4 cup parsley, chopped |
| 2 garlic cloves, crushed | 1 tsp Worcestershire sauce |
| 16 oz can tomatoes, cut small | 2 dashes Tobasco |
| 8 oz tomato sauce | 1 box rice, hot and cooked |
Cut fillets into 1-in pieces. Heat oil in large pan. Add flour, stirring until brown. Remove from heat and add water slowly, stirring til blended. Add all ingredients except catfish and rice. Cover and simmer for 20 minutes or until vegetables are tender. Remove bay leaves, add catfish and simmer 8 - 10 min. more until fish flakes to the fork. Serve over rice in soup bowls. Possibly better to wilt all fresh vegetables before adding to pan. |
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