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Baked Catfish Creole

Main Course

Serves 4 to 6

Recipe courtesy of Chef John Folse, The Encyclopedia of Cajun and Creole Cuisine

Ingredients: 

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

Baked Catfish Creole

 Chef John Folse

Click image to enlarge
Method: 

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.

 

Source URL (modified on Aug 24, 2018):https://louisiana.kitchenandculture.com/recipes/baked-catfish-creole?page=4