Fish and shrimp courtbouillon
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Kitchen spoons of flour |
| 1 | cup | Cooking oil |
| 2 | larges | Onions; chopped fine |
| 1 | large | Bell pepper; chop fine |
| 3 | Ribs celery; chopped fine | |
| 4 | Cloves garlic; minced | |
| 1 | can | Rotel tomatoes |
| 1 | can | Tomato sauce |
| 4 | Bay leaves | |
| 1 | can | Mushrooms |
| 3 | tablespoons | Mustard |
| 3 | tablespoons | Worcestershire sauce |
| 2 | pounds | Shrimp |
| 6 | pounds | Red fish |
| Salt; black pepper & red pepper to taste | ||
| Chopped green onion tops and parsley for garnish | ||
Directions
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, .