| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 12 | Servings | |
INGREDIENTS
| 1 | c | Cooking oil |
| 1 | Red snapper; 10-12 lbs dressed | |
| 3 | Ribs celery; chopped | |
| 4 | lg | Onions; chopped |
| 1 | lg | Bell pepper; chopped |
| 10 | Cloves garlic; chopped | |
| 2 | tb | Dry parsley |
| 2 | Bunches green onions; chopped | |
| 1 | ts | Salt |
| Sprinkle of red pepper | ||
| 2 | cn | Tomatoes |
| 2 | cn | Tomato sauce |
| 1 | cn | Tomato paste |
| 1 | cn | Rotel tomatoes |
| 2 | ts | Cornstarch |
INSTRUCTIONS
Saut. vegetables in oil in bottom of large roaster. Add seasonings and the tomatoes. Mix thoroughly. Place red snapper in roaster, baste thoroughly. Cover; place in a 375 degree oven and bake 3 hours. Remove from oven. Thicken tomato gravy by mixing cornstarch with a little cold water. Add to gravy. Serves 12. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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