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1
FOR SAUCE: In a two qt heavy sauce pan, heat butter over medium high heat.
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2
Saute/fry onions, celery, bell pepper, garlic and bay leaves till vegetables are wilted, approximately three to five min.
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3
Add in tomato sauce and fish stock, bring to a low boil, reduce to simmer and cook thirty min, stirring occasionally.
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4
Add in sugar, thyme, basil, green onions and parsley.
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5
Continue to cook ten additional min and season to taste using salt and pepper.
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6
Remove from heat and set aside.
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7
FOR COOKING: Preheat oven to 375 degrees F. Place catfish fillets in an ovenproof casserole dish large sufficient to hold the four fillets.
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8
Sprinkle the shrimp proportionately over the top of the fillets.
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9
Spoon the Creole sauce generously till fish and shrimp are well covered.
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10
Place covered baking dish in oven and cook approximately thirty min or possibly till fish is done.
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11
Heat rice under warm tap water and place an equal amount in the center of each serving plate.
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12
Serve catfish Creole on top of white rice and garnish with minced parsley.
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13
This dish may also be served over pasta.
