Smoked Catfish with Creole Shrimp Sauce


1/2 bunch fresh parsley chopped
1 yellow onion diced
1 bell pepper diced
1 bunch green onions chopped
Tony's seasoning to taste
1/2 pint half and half
3 oz cream cheese
12 oz pkg shrimp


Sauté vegetables in butter add seasoning then add shrimp Stir in half and half and cream cheese until thick.
Remove from heat and allow to cool. Place in casserole dish.
1# Catfish filets
Tony's Seasoning
1/4 cup Mustard to coat
Season and coat Catfish, refrigerate for at least 30 minutes then smoke over medium heat for 45-55 minutes or till internal temperature reaches 155-160.
Place on top of rice and creole sauce mixture .
Place dish in 350 degree oven and bake till bubbly ( 20-30 minutes) uncovered.