Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Court bouillon 4 T Brown rue
1 c Onions, chopped 1 c Scallions, chopped
1/2 c Celery, chopped -(including some of the
1/2 c Bell pepper -green tops)
1 cn (1 lb) tomatos, drained 1 t Minced garlic
-and coarsely chopped 4 c Cooked rice
1 T Worcestershire sauce 2 Lemon slices, 1/4" thick
1/4 t Thyme 1 Bay leaf
2 t Salt 1 t Black pepper
1/2 c Parsley, chopped 2 lb Catfish cut into 1" chunks

If rue is not fresh, warm over low heat stirring frequently. Add
onions, scallions, celery, green pepper and garlic. Cook 5 min,
stirring often, until soft but not brown. Add court bouillon
stirring constantly. Add tomatos, lemon, and seasonings. Reduce heat
and simmer, partially covered, 30 min. Add catfish and parsley, stir
gently to position fish evenly. Simmer partially covered and without
stirring, 10 min. Taste for seasoning. Serve immediatly.

Dutch Oven Cooking (c)1990 by Mike Audleman -:For FREE Duplication:-
Page 26

Posted from the Echo's Library 02/21/95 by Frank Skelly
Submitted By FRANK SKELLY On 02-21-95

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