10 lb. boneless catfish, cubed
1 c. flour
1 c. butter
4 med. onions, chopped
1 bell pepper, chopped
3 stalks celery, chopped
1/2 lemon, sliced
1/2 c. green onion tops, chopped
1/2 c. parsley, chopped
4 c. tomatoes, crushed
1/2 can tomato paste
2 tbsp. Worcestershire sauce

In large pot melt butter and add flour to make roux. Add yellow onions, bell pepper and celery. Stir until wilted. Add tomatoes, tomato paste, 2 quarts water and Worcestershire sauce; bring to boil. Add lemon and simmer approximately 2 hours, stirring occasionally to prevent sticking. Add season to fish and let stand while sauce cooks. Add fish to sauce and simmer for 1 hour. Add green onion tops and parsley. Cook for 10-15 minutes more and serve over cooked rice.