Standing as we do in a position which makes us choice targets for the devil and his allies, our best course is to defend our innocence by our silence and leave our reputation with God. Yet there are exceptions to this general rule. When distinct, definite, public charges are made against a man he is bound to answer them, and answer them in the clearest and most open manner. To decline all investigation is in such a case practically to plead guilty, and whatever may be the mode of putting it, the general public ordinarily regard a refusal to reply as a proof of guilt. Under mere worry and annoyance it is by far the best to be altogether passive, but when the matter assumes more serious proportions, and our accuser defies us to a defense, we are bound to meet his charges with honest statements of fact.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	6	Servings

INGREDIENTS

3/4	c	Melted butter
1	c	Chopped onions
1	c	Chopped celery
1/2	c	Chopped bell pepper
1/4	c	Diced garlic
2		Bay leaves
2	cn	Tomato sauce (8 oz)
1	c	Fish stock
1/2	ts	Sugar
1	pn	Dry thyme
1	pn	Dry basil
1	c	Chopped green onions
1/2	c	Chopped parsley
		Salt and cracked black
		Pepper to taste
4		5-8 oz catfish fillets
1	c	90-110 count shrimp (peeled
		And deveined)
		Reserved Creole sauce
4	c	Cooked white rice
1/4	c	Chopped parsley

INSTRUCTIONS

FOR SAUCE
FOR COOKING
FOR SAUCE: In a two quart heavy sauce pan, melt butter over medium high
heat. Saute onions, celery, bell pepper, garlic and bay leaves until
vegetables are wilted, approximately three to five minutes. Add tomato
sauce and fish stock, bring to a low boil, reduce to simmer and cook thirty
minutes, stirring occasionally. Add sugar, thyme, basil, green onions and
parsley. Continue to cook ten additional minutes and season to taste using
salt and pepper. Remove from heat and set aside. FOR COOKING: Preheat oven
to 375 degrees F. Place catfish fillets in an ovenproof casserole dish
large enough to hold the four fillets. Sprinkle the shrimp evenly over the
top of the fillets. Spoon the Creole sauce generously until fish and shrimp
are well covered. Place covered baking dish in oven and cook approximately
thirty minutes or until fish is done. Heat rice under hot tap water and
place an equal amount in the center of each serving plate. Serve catfish
Creole on top of white rice and garnish with chopped parsley. This dish may
also be served over pasta.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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