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, .