| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Soup |
12 |
Servings |
INGREDIENTS
| 2 |
lg |
Kitchen spoons of flour |
| 1 |
c |
Cooking oil |
| 2 |
lg |
Onions; chopped fine |
| 1 |
lg |
Bell pepper; chop fine |
| 3 |
|
Ribs celery; chopped fine |
| 4 |
|
Cloves garlic; minced |
| 1 |
cn |
Rotel tomatoes |
| 1 |
cn |
Tomato sauce |
| 4 |
|
Bay leaves |
| 1 |
cn |
Mushrooms |
| 3 |
tb |
Mustard |
| 3 |
tb |
Worcestershire sauce |
| 2 |
lb |
Shrimp |
| 6 |
lb |
Red fish |
|
|
Salt; black pepper & red pepper to taste |
|
|
Chopped green onion tops and parsley for garnish |
INSTRUCTIONS
Heat cooking oil in heavy pot; add flour to oil and cook until golden
brown. Add onion, bell pepper and celery; cook about 5 minutes. Add
tomatoes, tomato sauce, mustard, bay leaves, Worcestershire sauce and water
(the amount of water depending upon whether a thick or thin gravy is
desired). Cook about 1 hour. Add fish, shrimp, mushrooms and garlic. Cook
for about 1/2 hour. Then add green onion tops and parsley.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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