1/2lb.small shrimp - shelled and deveined90-110 count - cooked or uncooked
Before You Leave Home
Dice onions, celery, and bell peppers and place in a zip-top bag or resealable container.
Add sugar, cayenne pepper, and dried herbs to a zip-top bag or resealable container.
At the Campsite
Set up your dutch oven for frying hot, 15+ briquettes underneath for a 12-inch dutch oven.
Heat vegetable oil until just smoking and add your onions, celery, and bell peppers. Sprinkle with 1 tsp. salt. Saute about 10-12 minutes, until the onions are translucent and everything is very soft. Add garlic and saute an additional 1 minute.
Reduce the number of charcoal underneath to about 8 briquettes to maintain a simmer.
Add your tomato sauce and Rotel tomatoes, along with your green onions (excluding the one reserved for garnish), bay leaf, cayenne, herbs, and sugar. Simmer for 30 minutes.
Set your dutch oven up for baking at 375 degrees, 6 briquettes underneath, and 20 on top.
Add your catfish fillets and spoon sauce over the top. Bake for 20 minutes.
Add your shrimp to the top of the catfish fillets and spoon additional sauce over them. Cook for an additional 10 minutes until the catfish is done (145 degrees internal temperature).If you are using pre-cooked shrimp, put them in about 2 minutes before everything is done (bake catfish 28 minutes, then add shrimp and bake an additional 2 minutes).
Serve with rice and garnish with the remaining green onions and lemon wedges on the side.
Don’t forget your rice. We recommend parboiled rice since its so easy to make at the campsite.