Catfish Creole

(Shared Recipe from Glenda Chastain.)

Serves 6

This recipe was submitted by an acquaintance of Glenda's. He wrote: "This recipe was developed by Glenda Chastain, Channelview, Texas. It has been published in the 'Progressive Farmer', Birmingham, Alabama, and local papers."

Ingredients

• 2 pounds fresh catfish, pan-dressed and skinned
• 1-1/2 cups uncooked regular rice (long grain, converted)
• 1 medium onion, chopped
• 1 medium-size green pepper, chopped
• 2 tablespoons vegetable oil
• 2 cans (15-ounces each) tomato sauce with tomato bits
• 1 jar (2-ounces) diced pimientos, drained
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Place catfish in a large Dutch oven; cover with water, Bring to a boil, reduce, heat and simmer 10 minutes or until fish flakes easily when tested with a fork. Drain fish, reserving 3-1/3 cups broth. Cool fish slightly; remove flesh from bone in large pieces. Set aside. Bring reserved broth to a boil in medium saucepan; add rice; cover and simmer 20 minutes. Sauté onion and green pepper in oil until tender. Add tomato sauce, pimientos, sugar, and seasonings; cover and simmer 10 minutes, Add catfish; cover and simmer 5 minutes. Serve over hot rice.