2 c. catfish
2 c. finely chopped, peeled potatoes
2 c. finely chopped onions
2 c. canned or finely chopped tomatoes
4 c. water
1 tsp. Worcestershire sauce
4 stalks of celery, finely chopped
Heavy dash of garlic powder
2 bay leaves
1 tsp. rosemary
1 tsp. thyme
2 tbsp. sugar
Salt to taste
Black pepper to taste
Red pepper to taste
Liberal amount of Tabasco sauce

Cut catfish into small pieces and place in boiling water. Continue to boil until fish flakes apart with fork. Reduce heat to simmer while adding rest of ingredients. Let it cook for hours. The key to exquisite taste is slow cooking for an extended period of time while stirring. The more you stir and the more you cook, the better it is. Makes approximately 2 quarts depending on amount of evaporation.

Best served with hot fresh cornbread, fresh hush puppies or saltine crackers.