Catfish Creole

[cuteascountry_Shortcake]

Catfish Creole

2 tablespoons butter
1 large onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 clove garlic, minced
1 large can whole tomatoes
1 lemon sliced
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 bay leaf
1 teaspoon salt
1/4 teaspoon thyme leaves
1/4 teaspoon liquid hot pepper sauce
2 pounds skinned, dressed catfish cut into 1-1/2 inch thick steaks
hot cooked rice

Melt the butter in a large skillet over medium heat. Add the onion, celery, green pepper, and garlic. Cook until soft. Add tomatoes and their liquid. Break the tomatoes with a spoon.
Add lemon slices, Worcestershire sauce, paprika, bay leaf, salt, thyme and liquid hot pepper sauce. Cook stirring occasionally for about 15 minutes or until the sauce is slightly thickened. Press fish pieces down into sauce and spoon some of the sauce over the top of the fish.
Cover the pan and simmer gently until the fish flakes when prodded with a fork.
Serve over hot cooked rice.

Printed in Nancy's Kitchen Newsletter 6/02/05