Yield: 12 Servings
|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|
|\N \N||Sprinkle of red pepper|
|2 cans||Tomato sauce|
|1 can||Tomato paste|
|1 can||Rotel tomatoes|
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, .