| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Seafood | Cajun | Condiments | 4 | Servings |
INGREDIENTS
| 3 | T | Butter |
| 1 1/2 | c | Mushrooms, thinly sliced |
| 2 | T | Flour |
| 1/2 | c | Cream |
| 1/2 | c | Chicken bouillon |
| 1/4 | t | Garlic powder |
| 1/4 | t | White pepper |
| 1/2 | c | Picante sauce |
| 2 | T | Blackened fish seasoning |
INSTRUCTIONS
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 sauted 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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Nutrition (calculated from recipe ingredients)
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Calories: 203
Calories From Fat: 175
Total Fat: 19.9g
Cholesterol: 63.8mg
Sodium: 252.7mg
Potassium: 118mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: <1g
Protein: 2.1g