| 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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