Fish and shrimp courtbouillon

12 Servings

Ingredients

QuantityIngredient
2largesKitchen spoons of flour
1cupCooking oil
2largesOnions; chopped fine
1largeBell pepper; chop fine
3Ribs celery; chopped fine
4Cloves garlic; minced
1canRotel tomatoes
1canTomato sauce
4Bay leaves
1canMushrooms
3tablespoonsMustard
3tablespoonsWorcestershire sauce
2poundsShrimp
6poundsRed 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, .