Black drum creole
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Black drum, cleaned |
| 1 | cup | Onion, chopped |
| 1 | cup | Bell pepper, chopped |
| 1 | cup | Parsley, chopped |
| 4 | eaches | Garlic clove, chopped |
| 4 | eaches | Bay leaves |
| 6 | ounces | Tomato paste |
| 16 | ounces | Tomatoes, whole, can |
| 2 | cups | Water |
| 2 | eaches | Lemons |
| ½ | teaspoon | Basil |
| 1 | x | Tabasco sauce, dash |
| ½ | cup | Cooking oil |
| 7 | tablespoons | Flour |
| 1 | x | Salt & red pepper to taste |
Directions
Clean fish well,scoring on both sides at one inch intervals. Season fish well using salt and pepper. Squeeze lemon juice all over fish.
Place in a heavy casserole dish and set aside. In a heavy black iron pot, heat oil over medium heat. Add flour and make a roux. Add seasonings, saute until done. Add tomato paste, tomatoes and water, blending well. Cook over medium heat for 10 minutes. Add rest of seasonings and season to taste. Cook approximately 20 minutes. Pour resulting gravy over fish. Cook uncovered in 350 oven for approx. 1 hour. Add water as necessary to retain volume. Also for: Sheepshead, Bull Croaker or other scaled fish. Source: Louisiana Conservationist Mar/Apr 88 Recipe date: 04/25/88