Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        onions -- chopped
   3      stalks        celery -- chopped
   1      large bunch   fresh parsley -- wash/drain/chop
   1      large         green pepper -- chopped
   2      cloves        garlic -- minced
   5      pounds        catfish fillets
                        salt and pepper -- to taste
                        red pepper -- to taste
   3      tablespoons   vegetable oil
   2      tablespoons   all-purpose flour -- divided
   1 1/2  cups          tomato sauce -- divided
     1/4  cup           water
   2                    lemon slices
   1      large         bay leaf
     1/4  teaspoon      thyme leaves

Preparation:

Combine vegetables; divide in half, and set aside. Cut catfish into large pieces; generously sprinkle each piece with salt, pepper, and crushed red pepper. Set aside. Put oil in a large cast iron pot; top with half of fish pieces. Place have of vegetable mixtures over fish; top with 1 tablespoon flour, then 3/4 cup tomato sauce. Repeat layers with remaining fish pieces, vegetables, flour and tomato sauce. Add remaining ingredients. Cover and cook over low heat for one hour or until fish flakes easily when tested with a fork. Shake pot frequently to keep fish from sticking to the bottom (stirring will break up the fish). Add additional seasonings before serving, if desired. Yield: 6 servings.