Catfish Courtbouillon - cooking recipe

Ingredients

2 medium onions, chopped
1 bell pepper, chopped
1/2 lb. butter
2 cloves garlic, minced
4 small cans tomato sauce
1 can mild Ro-Tel
3 lb. catfish, cut into 3-inch squares
Cajun seasoning (example: Tony Chachere) to taste
1 Tbsp. sugar
1 bunch chopped green onions

Preparation

Season catfish with Cajun seasoning. Set aside. In Dutch oven, cook onions and bell peppers in melted butter until soft. Add garlic, tomato sauce and Ro-Tel. Simmer on low for 50 to 60 minutes. Stir occasionally. Stir in sugar. Add seasoned catfish. Simmer for 30 minutes or until fish flakes when tested with fork. Gently stir in green onions to not break fish apart. Simmer for 5 minutes. Serve over cooked white long grain rice.