| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Sliced catfish |
| 1 |
pt |
Oysters; drained, reserve liquid |
| 1/2 |
c |
Cooking oil |
| 2 |
tb |
Flour |
| 1 |
cn |
Tomato sauce |
| 1/4 |
c |
Celery; minced |
| 1/2 |
c |
Onion; minced |
| 4 |
|
Cloves garlic |
| 1 |
tb |
Green pepper; minced |
| 1/4 |
c |
Green onions; minced |
| 1/2 |
c |
Parsley; minced |
|
|
Tabasco sauce to taste |
|
|
Salt to taste |
INSTRUCTIONS
Fry garlic slowly in oil until dark brown; discard the garlic. Add flour
and make a roux (cook slowly, stirring constantly until a rich brown. Cook
on low heat). Saut. onions, pepper, green onions and celery until tender.
Add tomato sauce, oyster liquid and sliced fish. Simmer slowly until fish
is tender. Just before serving add the oysters.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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