2 lbs. catfish fillets
1/4 c. flour
1/2 lb. butter
2 tbsp. green onion, chopped
2 lg. onions, finely chopped
1/2 c. celery, chopped
1 lg. green pepper, chopped
1 1/2 qts. water
1 tbsp. parsley, minced
1 lg. can stewed tomatoes
Tony Chacere's Creole Seasonings to taste
2 bay leaves

Melt butter and blend in flour. Saute onions, slowly until light brown, stirring constantly. Add all ingredients, except fish. Cook about 20 minutes. If a thicker consistency is desired, thicken with a very small amount of cornstarch. Cut fish fillets into 2 inch squares. Add fish to mixture and cook slowly. Do not break fish when stirring. Cook about 20 minutes more. Serve over rice with French bread and pickled okra on the side. Serves about 6.