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.