| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
6 |
Servings |
INGREDIENTS
|
|
Cooking oil |
|
|
All-purpose flour |
| 3 |
lb |
Filet; broiled or boiled |
| 1 |
c |
Bell pepper; finely chopped |
| 1 |
c |
White onion; finely chopped |
| 1 |
c |
Celery; finely chopped |
| 6 |
c |
Tomato sauce |
| 1 |
ga |
Water |
| 2 |
tb |
Parsley; chopped |
| 1/2 |
c |
Green onion tops |
| 1 |
tb |
Worcestershire sauce |
| 2 |
ts |
Salt |
| 2 1/2 |
ts |
Cayenne pepper |
| 2 1/2 |
ts |
Black pepper |
| 2 |
ts |
Garlic salt |
| 3 |
ts |
Paprika |
| 2 |
|
Bay leaves |
| 3 |
c |
Rice; cooked |
INSTRUCTIONS
First make a roux, by cooking flour and oil in equal portion, in a large
pot. Start with enough grease to cover the bottom of pot and add flour,
allowing the mass to thicken until it darkens to the color of peanut
butter. Add all ingredients except fish and allow to simmer for 25 minutes.
Then add cooked fish and place lid on pot and simmer for another 30
minutes, being sure to stir carefully from side to side in pot occasionally
to keep fish from burning. Once court bouillon has finished cooking, turn
off heat. Add 2 bay leaves per gallon of court bouillon, then allow to cool
15 minutes. Reheat if necessary and serve over rice. Serves 6-8. Festival:
Franklin Parish Catfish Festival; April 8, 1995. Recipe: Kaye Boquet.
Posted to MC-Recipe Digest V1 #195
Date: Mon, 12 Aug 1996 04:48:10 -0400
From: billspa@icanect.net (Bill Spalding)
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