Fish and shrimp courtbouillon

Yield: 12 Servings

Measure Ingredient
2 larges Kitchen spoons of flour
1 cup Cooking oil
2 larges Onions; chopped fine
1 large Bell pepper; chop fine
3 \N Ribs celery; chopped fine
4 \N Cloves garlic; minced
1 can Rotel tomatoes
1 can Tomato sauce
4 \N Bay leaves
1 can Mushrooms
3 tablespoons Mustard
3 tablespoons Worcestershire sauce
2 pounds Shrimp
6 pounds Red fish
\N \N Salt; black pepper & red pepper to taste
\N \N Chopped green onion tops and parsley for garnish

Heat cooking oil in heavy pot; add flour to oil and cook until golden brown. Add onion, bell pepper and celery; cook about 5 minutes. Add tomatoes, tomato sauce, mustard, bay leaves, Worcestershire sauce and water (the amount of water depending upon whether a thick or thin gravy is desired). Cook about 1 hour. Add fish, shrimp, mushrooms and garlic. Cook for about ½ hour. Then add green onion tops and parsley.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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