Baked Catfish Creole | Louisiana Kitchen & Culture

Ingredients

• 1/2 cup olive oil
• 1 cup onions, diced
• 1 cup celery, diced
• 1/2 cup bell peppers, diced
• 1/4 cup garlic, minced
• 2 bay leaves
• 2 (8 ounce) cans tomato sauce
• 1 (10 ounce) can Rotel Diced tomatoes and Green Chilies
• 1/2 teaspoon sugar
• pinch dried thyme
• pinch dried basil
• 1 cup green onions, sliced
• 1/2 cup parsley, chopped
• salt and freshly ground black pepper to taste
• 4 (5-8 ounce) catfish fillets
• 1 cup (90-110 count) shrimp, peeled and deveined
• 4 cups steamed white rice
• 1/4 cup parsley, chopped for garnish