More on wild-caught catfish from Henderson, Louisiana...
Ingredient amounts are relative:
1 can Ro-Tel tomatoes
Onions, bell peppers, a little celery if you like
2 small cans tomato sauce
1 heaping tbsp. roux
A wild-caught catfish or gaspergou big enough to feed everyone
Yellow mustard
Dash Worcestershire sauce
Salt & pepper
Season the fish with salt & pepper to your liking, then allow to marinate in a coating of mustard and a dash or Worcestershire sauce—set aside.
To prepare the sauce, fry down the Ro-tel tomatoes with a bit of oil. Add onions, bell peppers, celery and sauté. Add the canned tomato sauce and fry the mixture down. Add water and the tablespoon of roux and cook for a long time… at least an hour. Add the fish and let cook for about 30-40 minutes. Don’t stir the mix too much or you’ll break the meat up.
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