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Title: Catfish Etouffee
Serves: 1

Ingredients:

2.00		Cloves garlic; minced
1.00	c	Parsley; chopped
1.00	lg	Green pepper; chopped
3.00		Celery stalks; chopped
1.00		Bunch green onions; chopped
5.00	lb	Catfish filleted & chunked
1.00	ts	Salt
1.00	ts	Pepper
0.25	ts	Red pepper
3.00	tb	Vegetable oil
2.00	tb	All-purpose flour; divided
15.00	oz	Tomato sauce; divided
0.25	ts	Ground thyme
1.00	lg	Bay leaf
2.00		Lemon slices
0.25	c	Water

Instructions:
Combine first five ingredients in medium mixing bowl; mix well and set aside.
Place fish in large mixing bowl, sprinkle with salt and pepper; set aside.
Pour oil into large dutch oven; add half of seasoned fish.
Sprinkle half of prepared vegetables on top; add 1 tb flour and 1/2 of tomato sauce.
Do not stir.
Repeat layers.
Add thyme, bay leaf, lemon slices and water.
Do not stir.
Cook, uncovered, over medium heat 1 hour or until fish flakes easily when tested with a fork.
Shake pot occasionally to prevent sticking ( do not sitr mixture.
) Remove bay leaf; discard.
serve hot in individual serving bowls.
Yield: about 2 1/2 quarts.