BAKED CATFISH CREOLE

Baked Catfish Creole
Main Course
Recipe courtesy of Chef John Folse, The Encyclopedia of Cajun and Creole Cuisine
Serves 4 to 6

Creole Sauce
1/2 cup olive oil
1 cup onions, diced
1 cup celery, diced
1/2 cup bell peppers, diced
1/4 cup garlic, minced
2 bay leaves
2 (8 ounce) cans tomato sauce
1 (10 ounce) can Rotel Diced tomatoes and Green Chilies
1/2 teaspoon sugar
pinch dried thyme
pinch dried basil
1 cup green onions, sliced
1/2 cup parsley, chopped
salt and freshly ground black pepper to taste

Fish
4 (5-8 ounce) catfish fillets
1 cup (90-110 count) shrimp, peeled and deveined
Creole sauce
4 cups steamed white rice
1/4 cup parsley, chopped for garnish

Creole Sauce
In a 2-quart saucepan, heat oil over medium-high heat. Sauté onions, celery, bell peppers, garlic, and bay leaves 3 - 5 minutes or until wilted. Add tomato sauce and tomatoes. Bring to a low boil then reduce to a simmer and cook 30 minutes, stirring occasionally. Stir in sugar, thyme, basil, green onions, and parsley. Cook 10 minutes then season with salt and pepper. Remove from heat and set aside.

Catfish
Preheat oven to 375˚F.
Place catfish in a ovenproof casserole dish large enough to hold 4 fillets. Sprinkle shrimp evenly on top of fillets. Spoon Creole sauce generously over fish and shrimp until well covered. Cover fish, place in oven and cook 30 minutes or until fish is done.

To serve, place warm rice in center of each serving plate and top with baked Catfish. Garnish with chopped parsley.

Note: This dish may also be served over pasta