| 1 | For sauce: in a two quart heavy sauce pan, melt butter over medium high heat. |
| 2 | Saute onions, celery, bell pepper, garlic and bay leaves until vegetables are wilted, approximately three to five minutes. |
| 3 | Add tomato sauce and fish stock, bring to a low boil, reduce to simmer and cook thirty minutes, stirring occasionally. |
| 4 | Add sugar, thyme, basil, green onions and parsley. |
| 5 | Continue to cook ten additional minutes and season to taste using salt and pepper. |
| 6 | Remove from heat and set aside. |
| 7 | For cooking: preheat oven to 375 °F. |
| 8 | Place catfish fillets in an ovenproof casserole dish large enough to hold the four fillets. |
| 9 | Sprinkle the shrimp evenly over the top of the fillets. |
| 10 | Spoon the creole sauce generously until fish and shrimp are well covered. |
| 11 | Place covered baking dish in oven and cook approximately thirty minutes or until fish is done. |
| 12 | Heat rice under hot tap water and place an equal amount in the center of each serving plate. |
| 13 | Serve catfish creole on top of white rice and garnish with chopped parsley. |
| 14 | This dish may also be served over pasta. |
