Baked Catfish Creole

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
This Creole sauce is simply made by using prepared tomato sauce. However, it is enhanced with a little spice from the Ro*tel® tomatoes. This sauce is also wonderful when added to a few pounds of fresh shrimp for the ultimate Shrimp Creole.

Ingredients for Creole Sauce:
½ cup olive oil
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
2 whole bay leaves
2 (8-ounce) cans tomato sauce
1 (10-ounce) can Ro*tel® Diced Tomatoes and Green Chilies
½ tsp sugar
pinch dried thyme
pinch dried basil
1 cup sliced green onions
½ cup chopped parsley
salt and cracked black pepper to taste

Method:
In a 2-quart heavy-bottomed 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 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.

Ingredients for Fish:
4 (5–8 ounce) catfish fillets
1 cup (90–110 count) shrimp, peeled and deveined
reserved Creole Sauce
4 cups steamed white rice
¼ cup chopped parsley for garnish

Method:
Preheat oven to 375°F. Place catfish in an 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 dish, place in oven and cook 30 minutes or until fish is done. Place an equal amount of hot rice in center of each serving plate and top with Baked Catfish Creole. Garnish with chopped parsley. This dish may also be served over pasta.