Fish And Shrimp Courtbouillon

There are serious dangers in the modern invitation system. It is not a Biblical practice but a relic of nineteenth-century American evangelical tradition. It confuses the nature and object of saving faith. It confuses mere professions of faith with true, saving faith. It fosters false assurance. It distracts thinking away from the workings of God in the inner man. It mistrusts the God-appointed means of preaching and the power of the Holy Spirit working through the Word. It mistakes the role of the preacher. And it rests on an unscriptural view of human ability.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Seafood		Soup	12	Servings

INGREDIENTS

2		Kitchen spoons of flour
1	c	Cooking oil
2		Onions, chopped fine
1		Bell pepper, chop fine
3		Ribs celery, chopped fine
4		Cloves garlic, minced
1		Rotel tomatoes
1		Tomato sauce
4		Bay leaves
1		Mushrooms
3	T	Mustard
3	T	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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