| 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 <lloyd2@mindspring.com> on Nov 03, 1999
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