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a'la WINDY
FLO
This recipe comes from my mother-in-law. It is a recipe that
was developed for her husband to use at the hunting camp many,
many years ago. She also uses it for a bar-b-que sauce,
leaving out the fish she says, makes it is an excellent red sauce.
6 - 8 lbs. Catfish in 4 oz. Chunks and collars
4 med. Onions chopped fine
2 med. Bell Peppers chopped fine
8 med. Cloves Garlic chopped fine
1 Jalapeno Peppers (or home canned) chopped fine
4 ribs Celery chopped fine
1 c. Cottonseed Oil (do not use solid fat)
Heat oil in 3 gal. Heavy pot. When hot, add chopped ingredients
and sauté for 50 to 60 minutes on 250° fire or until light brown
or well withered. After vegetables are sautéed add:
6 oz. Can Contadino Tomato Paste
16 oz. Can Tomato Sauce
10 oz. Can Rotel Tomato
16 oz. Can Whole Peeled Tomatoes
8 oz. Bottle Tomato Catsup
2 T. Heinz Sauce or Worcestershire
4 tsp. Seafood Seasoning or crushed crab boil
Cook all above ingredients slowly (250°) for 1 hour, stirring
often. After 1 hour, add the following:
2 tsp. Salt
1 tsp. Black Pepper (those who can't use pepper cut 1/2)
1 tsp. Red Pepper
Parsley and onion tail chopped fine, may be added at this point if
desired. Continue to cook for 1 more hour at 250° on slow fire.
Stir often. Add seasoned fish and cook for 20 minutes or until
fish is done. To season fish, sprinkle both sides lightly with
onion slat and seafood seasoning. To mix seasoning use 3 tsp.
Onion Salt, 1 tsp. Garlic Salt and 3 tsp. Seafood Seasoning (or
Chili Powder). Add 4 oz. White Wine when fish is done. Serve over
Cooked Rice
After fish is added, DO NOT STIR. Draw off excess fat if desired.
Same as above for shrimp 1/2 to 3/4 lb. Per person.
For turtle or frog, brown meat before
adding liquid. Do not use celery in frog. With frog or turtle,
stir after adding meats. Serve with rice.
Serves 8 VERY hungry people or a dozen with just good appetites. |
