Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------FOR SAUCE------------------------------
3/4 c Melted butter
1 c Chopped onions
1 c Chopped celery
1/2 c Chopped bell pepper
1/4 c Diced garlic
2 ea Bay leaves
2 cn Tomato sauce (8 oz)
1 c Fish stock
1/2 ts Sugar
1 pn Dry thyme
1 pn Dry basil
1 c Chopped green onions
1/2 c Chopped parsley
Salt and cracked black
Pepper to taste

------------------------FOR COOKING-----------------------------
4 ea 5-8 oz catfish fillets
1 c 90-110 count shrimp (peeled
And deveined)
Reserved Creole sauce
4 c Cooked white rice
1/4 c Chopped parsley

FOR SAUCE: In a two quart heavy sauce pan, melt butter over medium
high heat. Saute onions, celery, bell pepper, garlic and bay leaves
until vegetables are wilted, approximately three to five minutes. Add
tomato sauce and fish stock, bring to a low boil, reduce to simmer
and cook thirty minutes, stirring occasionally. Add sugar, thyme,
basil, green onions and parsley. Continue to cook ten additional
minutes and season to taste using salt and pepper. Remove from heat
and set aside. FOR COOKING: Preheat oven to 375 degrees F. Place
catfish fillets in an ovenproof casserole dish large enough to hold
the four fillets. Sprinkle the shrimp evenly over the top of the
fillets. Spoon the Creole sauce generously until fish and shrimp are
well covered. Place covered baking dish in oven and cook
approximately thirty minutes or until fish is done. Heat rice under
hot tap water and place an equal amount in the center of each serving
plate. Serve catfish Creole on top of white rice and garnish with
chopped parsley. This dish may also be served over pasta.

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