1 pt. canned mullet
1 c. tomato juice
2 c. canned tomatoes
1 c. chopped onion
1 c. sliced celery
1 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. chili powder

Combine mullet with tomato juice and bring to a boil. Add canned tomatoes, onions, celery and seasonings. Bring to a boil and cook until vegetables are just done. Thicken with a tablespoon of cornstarch that has been mixed with 2 tablespoons of water. Serve mullet creole over hot cooked rice; garnish with freshly chopped green peppers.