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Fish And Shrimp Courtbouillon

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CATEGORY CUISINE TAG YIELD
Seafood Soup 12 Servings

INGREDIENTS

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