CATFISH CREOLE

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, PROGRESSIVE FARMER, Box 2581, Birmingham Alabama, 35202, 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 (15-ounce) cans tomato sauce with tomato bits

1 (2-ounce) jar diced pimientos, drained

1 tablespoon 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. Saute 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.

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen.

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