Fish (sac-a-lait) etouffee serves 6-8
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Here's a different home type recipe. Sac a Lait are what most of the U. S. | ||
| Freshwater fishermen know as crappies. | ||
| 1½ | pounds | Fresh fish fillets |
| 1 | each | Bell pepper, chopped |
| 2 | eaches | Celery stalks, chopped |
| 1 | can | Cream of mushroom soup |
| 2 | eaches | Banana peppers, chopped |
| 2 | eaches | Cloves garlic, chopped |
Directions
Onion tops or parsley 1 block oleo or ½ cup butter 1 or 2 tbsp. paprika Red pepper Salt Directions: Saute onion, bell pepper, banana peppers, celery and garlic in block of butter until clear. Add can of mushroom soup. Stir well. Add paprika to get your reddish etouffee color. Let cook on low to medium heat for a few minutes. Season fish with salt and red pepper.
Add fish to sauce and let cook for 20 to 30 minutes. DO NOT ADD water to fish and sauce. If you see that it is too thick, just before it is cooked you can add a little water. Just before cooking is done add onion tops or parsley or both. Serve over rice.
Submitted By EARL SHELSBY On 02-20-95