emeril's Archives – Nola Cuisine & Culture – musical-grandhotel.com

Ingredients

• 1 lb of Catfish Fillets cut into 2 inch pieces
• 2 Tbsp Creole Seasoning
• 2 Tbsp Bacon drippings or vegetable oil
• 1 Medium Onion, Julienned
• 2 Stalks Celery, Julienned
• 1 small Bell Pepper, Julienned
• 1 Tablespoon Garlic, minced
• 1 Can Diced Tomatoes (14 1/2 oz.) or Same amount fresh from the garden if in season
• Fish Stock, Seafood Stock or water to cover, about 2-3 cups
• 2 Fresh Bay Leaves
• 2 Tbsp Fresh Thyme leaves
• 1/4 Cup Dark Roux
• Kosher Salt, Black Pepper, Cayenne to taste
• 3-4 dashes Peychaud Bitters (optional)
• 1 Tbsp Worcestershire Sauce
• 1 Tbsp Hot Sauce (I use Crystal)
• 3 Lemon Slices
• 2 Tbsp. Flat Leaf Parsley, Chopped
• 1/4 Cup Thinly sliced Green Onions