Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    catfish fillets
     1/4  cup           liquid smoke
   1      cup           butter or margarine -- melted
   1      teaspoon      garlic powder
   1 1/3  cups          soy sauce
   2      teaspoons     salt
  12      cups          rice -- hot, cooked
                        ***Creole sauce***
     1/2  cup           salad oil
   1      cup           onions -- coarsely chopped
   1      cup           celery -- sliced
     1/2  teaspoon      garlic -- minced
   7      cups          tomatoes
   2      cups          tomato puree
   1                    bay leaf
     1/4  teaspoon      black pepper
     1/4  teaspoon      thyme
     1/4  teaspoon      Worcestershire sauce
   1      cup           green bell peppers -- chopped
     1/4  cup           lemon juice
     1/2  teaspoon      hot pepper sauce

Preparation:

1. Thaw frozen fish according to package directions. 2. Prepare Creole Sauce. 3. Place fillets in shallow baking pans. 4. Combine liquid smoke, butter, garlic powder, soy sauce and salt; brush generously over catfish. 5. Cover with foil; bake in preheated 400F oven about 30 minutes. 6. To serve, place fillet on 1/2 cup rice; top with 1/4 to 1/3 cup Creole Sauce. *** CREOLE SAUCE *** 1. Heat oil in large Dutch oven; add onions, celery and garlic and sauté about 15 minutes. 2. Add tomatoes, tomato puree, bay leaf, black pepper, thyme and Worcestershire sauce; cover and simmer slowly 1 1/2 hours. 3. Blanch bell peppers in boiling water 5 minutes; drain well. 4. Remove bay leaf from sauce; add bell peppers, lemon juice, hot pepper sauce and simmer 15 minutes longer.