Beazell's Cook Book

Catfish Courtbouillon by Shawn Verdin

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Spray the bottom of a cast iron pot with Pam. Line bottom of pot with thinly sliced trinity (onions, bell peppers & celery). Top trinity with thinly sliced catfish that has been seasoned with Beazell's Cajun Seasoning. We roll the fish and put a toothpick through each piece to keep it from cooking apart. Top this layer of fish with another layer of trinity. Put another layer of fish. Pour 2 cans of tomato sauce on top. Sprinkle with green onions. Put on VERY low heat and cover for one hour. Remove lid and thicken with some powdered roux mix. Do not uncover or stir while cooking. No fail way of cooking this and just as good as the longer version!

I'm sorry I don't have exact measurements, but my mom cooked this and she doesn't measure anything! LOL


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