Name: Catfish Orleans with Creole Sauce
Ingredients: 24 Catfish fillets; 1 c Butter or margarine,melted; 1 1/3 c Soy sauce; 12 c Rice,hot,cooked; 1/4 c Liquid smoke; 1 ts Garlic powder; 2 ts Salt; 1/2 c Salad oil; 1 c Celery,sliced; 7 c Tomatoes; 1 Bay leaf; 1/4 ts Thyme; 1 c Green bell peppers,cors chop; 1/2 ts Hot pepper sauce; 1 c Onions,coarsely chopped; 1/2 ts Garlic,minced; 2 c Tomato puree; 1/4 ts Black pepper; 1/4 ts Worcestershire sauce; 1/4 c Lemon juice

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CATEGORY	CUISINE	TAG	YIELD
Seafood	Dutch	Creole, Fish, Seafood, Crowds	24	Servings

INGREDIENTS

24		Catfish fillets
1	c	Butter or margarine,melted
1 1/3	c	Soy sauce
12	c	Rice,hot,cooked
1/4	c	Liquid smoke
1	ts	Garlic powder
2	ts	Salt
1/2	c	Salad oil
1	c	Celery,sliced
7	c	Tomatoes
1		Bay leaf
1/4	ts	Thyme
1	c	Green bell peppers,cors chop
1/2	ts	Hot pepper sauce
1	c	Onions,coarsely chopped
1/2	ts	Garlic,minced
2	c	Tomato puree
1/4	ts	Black pepper
1/4	ts	Worcestershire sauce
1/4	c	Lemon juice

INSTRUCTIONS

CREOLE SAUCE
1. Thaw frozen fish according to package directions.
2. Prepare Creole Sauce.
3. Place fillets in shallow baking pans.
4. Combine liquid smoke, butter, garlic powder, soy sauce and salt; brush
generously over catfish.
5. Cover with foil; bake in preheated 400'F. oven about 30 minutes.
6. To serve, place fillet on 1/2 cup rice; top with 1/4 to 1/3 cup Creole
Sauce.
*** CREOLE SAUCE ***
1. Heat oil in large Dutch oven; add onions, celery and garlic and saute
about 15 minutes.
2. Add tomatoes, tomato puree, bay leaf, black pepper, thyme and
Worcestershire sauce; cover and simmer slowly 1 1/2 hours.
3. Blanch bell peppers in boiling water 5 minutes; drain well.
4. Remove bay leaf from sauce; add bell peppers, lemon juice, hot pepper
sauce and simmer 15 minutes longer.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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