Name: Red Snapper Courtbouillon
Ingredients: 6 lb Red snapper, fillet/whole; 24 Oysters; 6 Stalks celery; chopped; 1 Bn shallots; chopped; 1 tb Parsley; chopped; 2 Md bell peppers; chopped; 1 Lg white onion; chopped; 1 Head garlic; chopped; 2 Lemons; chopped; 1/2 c Flour; 1/2 c Margarine; 1 cn Mushrooms; 1 cn Tomatoes; peeled; 5 Bay leaves; 4 c Water; 2 tb Worcestershire sauce

The highest expression of the will of God in this age is the church which He purchased with His own blood. To be scripturally valid any religious activity must be part of the church. Let it be clearly stated that there can be no service acceptable to God in this age that does not center in and spring out of the church. Bible schools, tract societies, Christian business men's committees, seminaries and the many independent groups working at one or another phase of religion need to check themselves reverently and courageously, for they have no true spiritual significance outside of or apart from the church.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Seafood	Cajun	Cajun, Fish	1	Servings

INGREDIENTS

6	lb	Red snapper, fillet/whole
24		Oysters
6		Stalks celery; chopped
		1 Bn shallots; chopped
1	tb	Parsley; chopped
		2 Md bell peppers; chopped
		1 Lg white onion; chopped
1		Head garlic; chopped
2		Lemons; chopped
1/2	c	Flour
1/2	c	Margarine
1	cn	Mushrooms
1	cn	Tomatoes; peeled
5		Bay leaves
4	c	Water
2	tb	Worcestershire sauce

INSTRUCTIONS

Put enough shortening in a large pot to cover the bottom. Get hot then add
celery, shallots, onions, bell peppers, onions, parsley and lemons. Cook
slowly covered until soft and onions transparent.
Remove from pot and set aside. Heat margarine in pot; add flour slowly,
stirring to brown the roux. Now add the cooked vegetable mix. Cook low for
30 minutes, stirring occasionally. Add mushrooms, tomatoes, tap water, bay
leaves and Worcestershire.
Cook on low for 1-1/2 hours, stirring occasionally. Add fish fillets, whole
or pieces, and cook for another hour over low. Add oysters 20 minutes
before serving over hot rice.
Also for: Any fish; you name it.
Posted to bbq-digest by Lloyd <[email protected]> on Nov 03, 1999

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