Iowa Catfish Creole

• 1 lb catfish fillet
• 13 cup oil
• 14 cup flour
• 12 cup water
• 1 cup celery, sliced
• 12 cup shallot, chopped
• 12 cup bell pepper, chopped
• 2 cloves garlic, crushed
• 1 lb tomatoes, cut small,can
• 8 ounces tomato sauce
• 1 12 teaspoons salt
• 2 bay leaves
• 12 teaspoon thyme
• 14 teaspoon pepper
• 1 tablespoon brown sugar, lemon juice
• 1 tablespoon lemon juice
• 14 cup parsley, chopped
• 1 teaspoon Worcestershire sauce
• 2 Tabasco sauce, dashes
• 1 rice, hot,cooked

1. Cut fillets into 1-in pieces.
2. Heat oil in large pan.
3. Add flour, stirring until brown.
4. Remove from heat and add water slowly, stirring till blended.
5. Add all ingredients except catfish and rice.
6. Cover and simmer for 20 minutes or until vegetables are tender.
7. Remove bay leaves, add catfish and simmer 8- 10 min.
8. more until fish flakes to the fork.
9. Serve over rice in soup bowls.
10. Possibly better to wilt all fresh vegetables before adding to pan.

catfish fillet, oil, flour, water, celery, shallot, bell pepper, garlic, tomatoes, tomato sauce, salt, bay leaves, thyme, pepper, brown sugar, lemon juice, parsley, worcestershire sauce, tabasco sauce, rice

Taken from www.food.com/recipe/iowa-catfish-creole-74581 (may not work)