| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Seafood |
Cajun |
Condiments |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 1/2 |
c |
Mushrooms; thinly sliced |
| 2 |
tb |
Flour |
| 1/2 |
c |
Cream |
| 1/2 |
c |
Chicken bouillon |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
White pepper |
| 1/2 |
c |
Picante sauce |
| 2 |
tb |
Blackened fish seasoning |
INSTRUCTIONS
1) Melt one TBS. butter in a pan and saut. mushrooms, set aside 2) In a
medium sauce pan melt two TBS. of butter and stir in the flour until
dissolved 3) Add chicken stock, cream, garlic and pepper, stir ring
constantly cook until sauce thickens. Do not boil. 4) Once thickened reduce
heat, cover, and cook 2 more minutes 5) Add picante sauce, blackening
seasoning, and saut.ed mushrooms, heat through 6) Hold warm until ready to
serve 7) Serve over grilled or broiled fish
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
7, 1998
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