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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

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.

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.

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