|2 pounds||Sliced catfish|
|1 pint||Oysters; drained, reserve liquid|
|½ cup||Cooking oil|
|1 can||Tomato sauce|
|¼ cup||Celery; minced|
|½ cup||Onion; minced|
|1 tablespoon||Green pepper; minced|
|¼ cup||Green onions; minced|
|½ cup||Parsley; minced|
|Tabasco sauce to taste|
|Salt to taste|
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, .
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