1 lb. catfish fillets or nuggets
3 tbsp. oil
3 tbsp. flour
4 c. water
2 cloves garlic, minced
1 c. bell peppers (red or green), chopped
1/2 c. celery, chopped
1/2 c. onion, chopped
1 c. canned tomatoes, mashed in juice
1 can Ro-tel tomatoes with chilies, diced
1 (8 oz.) can tomato sauce
1 tsp. salt
1 tbsp. sugar
1 tbsp. lemon juice

Make roux with oil, flour, and water. Add salt, sugar, and lemon juice. Let it simmer about 5 minutes then add tomatoes, tomato sauce, onion, garlic, celery and bell peppers. Simmer about 15 minutes then drop in catfish fillets (one at a time). Let cook for about 20 minutes. Shake pot occasionally to keep from sticking. You may stir, very gently, but don't stir too much or the fish will fall apart.

Serve over rice. Use a 4 quart pot or dutch oven for cooking.

Serves 8.