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, .