Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Cooking oil |
| 1 \N | Red snapper; 10-12 lbs dressed |
| 3 \N | Ribs celery; chopped |
| 4 larges | Onions; chopped |
| 1 large | Bell pepper; chopped |
| 10 \N | Cloves garlic; chopped |
| 2 tablespoons | Dry parsley |
| 2 \N | Bunches green onions; chopped |
| 1 teaspoon | Salt |
| \N \N | Sprinkle of red pepper |
| 2 cans | Tomatoes |
| 2 cans | Tomato sauce |
| 1 can | Tomato paste |
| 1 can | Rotel tomatoes |
| 2 teaspoons | Cornstarch |
Saut‚ vegetables in oil in bottom of large roaster. Add seasonings and the tomatoes. Mix thoroughly. Place red snapper in roaster, baste thoroughly. Cover; place in a 375 degree oven and bake 3 hours. Remove from oven. Thicken tomato gravy by mixing cornstarch with a little cold water.
Add to gravy. Serves 12.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .