1 lb salted fatback
2 lbs yellow onions
10 lbs catfish boneless nuggets
1 can diced tomatoes (20 oz)
1 can whole kernel corn (20 oz)
2-1/2 lbs red potatoes
1 can tuna in water (12 oz)
3 Tbs Old Bay Seasoning
2 Tbs salt
1-1/2 Tbs black pepper
3 Tbs Louisiana Hot Sauce
1 stick butter
1. Cut fatback into 1/4-inch squares. Boil in water for 2 minutes, drain water off, and fry fatback until golden brown. Remove fatback from grease.
2. Cut onions into 1/2-inch pieces and fry in fatback grease until tips are brown. Drain grease from onions.
3. In another fry pan, stew tomatoes for 2 minutes. Add corn and stew for 2 more minutes.
4. Add onions and fatback to tomato/corn mixture, and stew for 2 minutes.
5. Cut potatoes into 1/2-inch pieces. Boil for 8 minutes. Drain.
6. In a separate pot, boil catfish and butter for 10 minutes in just enough water to cover.
7. Add potatoes to catfish, and cook on low heat for 10 minutes. Stir frequently.
8. Add corn tomato mixture, tuna, Old Bay, salt, pepper, and hot sauce. Simmer for 10 minutes.
Serve over white rice or with oyster crackers or cornbread.