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Catfish Court Bouillon Recipe

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This recipe for Catfish Court Bouillon, by , is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Virginia Fontenot
Added: Tuesday, December 11, 2007


5 lbs catfish, skinned, cleaned and cut up
2 onion, chopped fine
1 1/2 cups green onion tops, chopped
1 cup parsley, chopped
1/2 cup oil
3 tablespoons flower
1 can (8 oz) tomato sauce
salt and pepper to taste
5 cloves garlic, chopped
1 1/2 cup water
cayenne pepper as desired

Pour oil in large heavy pot. Layer fish with onion, garlic and
parsley. Sprinkle flower over fish. Pour tomato sauce over
fish. Add one cup water over fish. Add salt and pepper. Cook
over low heat for about one hour. DO NOT STIR. Shake plot
from side to side so ingredients won't stick to bottom. Toward
the end of cooking time, if not enough gravy, add a little water.
Catfish is cooked whenmeat begins t leave the bone. DO

Serve over hot rice.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Add cayenne pepper as you wish. Cayenne pepper will make
the dish hot.




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