Name: Fish and Shrimp Courtbouillon
Ingredients: 2 lg Kitchen spoons of flour; 1 c Cooking oil; 2 lg Onions; chopped fine; 1 lg Bell pepper; chop fine; 3 Ribs celery; chopped fine; 4 Cloves garlic; minced; 1 cn Rotel tomatoes; 1 cn Tomato sauce; 4 Bay leaves; 1 cn Mushrooms; 3 tb Mustard; 3 tb Worcestershire sauce; 2 lb Shrimp; 6 lb Red fish; Salt; black pepper & red pepper to taste; Chopped green onion tops and parsley for garnish

CATEGORY	CUISINE	TAG	YIELD
Seafood		Soup	12	Servings

INGREDIENTS

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