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Catfish Courtbouillon

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Description:


Date Added:	August 15, 2008
Category:	Seafood

Ingredients:

1 cup onions,  chopped
1/2 cup bell pepper, chopped
1/2 cup onion tops,chopped
1 cup celery, chopped
1/2 cup parsley
1 can tomato paste
1 can mushroom sauce
1/2 cup flour
1/2 cup cooking oil
1/2 gallon water
black pepper, red pepper, and salt (to taste)
Catfish fillets

Directions:

Add flour and oil to a stock pot and make a light brown roux. Remember to stir constantly or roux will stick and burn.
Saute onion, bell pepper, celery, onion tops and parsley until tender.
Add water and bring to boil for 2-3 minutes.
Add seasoning and reduce to simmer. Add tomator paste, mushroom sauce and bell pepper stirring well. Simmer for 4 hours or more stirring occasionally.
Add catfish and allow to cook for 30 minutes.

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