Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         catfish fillets
     1/2  teaspoon      black pepper -- (or any firm fish)
   1      cup           onions -- chopped fine
     1/2  cup           celery -- chopped fine
   3      large         tomatoes -- peeled and
   2                    garlic cloves -- minced
                        (or use about
     1/3  cup           butter
   1      pound         can of tomatoes)
     1/3  cup           flour
   3      cups          water
   1      teaspoon      salt
   2      cups          rice -- (cooked), hot

Preparation:

In a deep skillet or Dutch oven mix the butter and flour together over low heat to form a roux (a thick, smooth, bubbly mixture). Add the onions, celery and garlic and sauté until tender. Add the tomatoes, salt, pepper, cayenne and water. Simmer covered for 20-30 minutes. Add fillets and cook until tender and flaky, 15-20 minutes. Serve on a bed of rice. The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for the full nuclear version! NOTES: * Cajun Catfish -- Catfish courtbouillon (pronounced coo-be-yon) is a spicy fish dish served over rice.