Fish

Mary Ann's Catfish Courtbouillion is for Dinner.

Mary Ann's Catfish Courtbouillion takes 15 minutes to prepare.

Mary Ann's Catfish Courtbouillion takes 60 minutes to cook.

Mary Ann's Catfish Courtbouillion makes 8 servings.

The ingredients for Mary Ann's Catfish Courtbouillion are:

Onions, raw, 2 chopped
Green Peppers (bell peppers), 3 chopped
Celery, raw, 2 cup, diced
Lea & Perrins, Worcestershire Sauce, 10 tsp (to taste)
Louisiana Hot Sauce, 10 tsp (to taste)
Channel Catfish, 9 fillet
Water, tap, about 6 cup
hunts tomato sauce no salt added, 2 small cans

Here is how you make Mary Ann's Catfish Courtbouillion:

In a pot put down a layer of veggies and then a layer of catfish filets. Sea Salt, pepper, Worcestershire sauce, and louisianna hot sauce (use just enough to taste as desired). Then repeat layers until you?re out of veggies and fillets. We had 2 layers (veggies ?fish, veggies-fish)On top pour 2 cans hunts no salt tomato sauce.Fill pot with water just barely to the top layerbring to boil, simmer 1 hour.Serves 8Number of Servings: 8Recipe submitted by SparkPeople user MUSICLVR2675.

The nutritional information for Mary Ann's Catfish Courtbouillion is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 281.7

• Total Fat: 13.1 g
• Cholesterol: 103.0 mg
• Sodium: 806.3 mg
• Total Carbs: 8.6 g
• Dietary Fiber: 1.7 g
• Protein: 31.3 g

The dietary needs meet for Mary Ann's Catfish Courtbouillion is Low Carb