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INGREDIENTS (Serves 4)

2 large     catfish fillets (or any firm fish)
1 cup     onions, chopped fine
½ cup     celery, chopped fine
2     garlic cloves, minced
1/3 cup     butter
1/3 cup     flour
1 tsp     salt
½ tsp     black pepper
¼ tsp     cayenne pepper (or more, for the real cajun flavor)
3     large tomatoes peeled and quartered (or use a 1 lb can of tomatoes)
3 cups     water
2 cups     hot cooked rice

PROCEDURE

(1)     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).
(2)     Add the onions, celery and garlic and sauté until tender.
(3)     Add the tomatoes, salt, pepper, cayenne and water. Simmer covered for 20–30 minutes.
(4)     Add fillets and cook until tender and flaky, 15–20 minutes. Serve on a bed of rice.

NOTES

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!