Seafood Creole

Name: Seafood Creole
Ingredients: 2 lb. peeled and deveined shrimp or fish fillets; 2 Tbsp. margarine; 2 Tbsp. flour; 1 can tomatoes, chopped (reserve liquid); 1/2 c. green onions and tops, chopped; dash of cayenne pepper; 1/2 c. bell pepper, chopped; 1/2 c. fresh parsley; 2 whole bay leaves; 4 cloves garlic; 1/2 tsp. salt; 1/2 tsp. thyme; 1 lemon slice

13 ingredients

9 steps

Ingredients

2 lb. peeled and deveined shrimp or fish fillets
2 Tbsp. margarine
2 Tbsp. flour
1 can tomatoes, chopped (reserve liquid)
1/2 c. green onions and tops, chopped
dash of cayenne pepper
1/2 c. bell pepper, chopped
1/2 c. fresh parsley
2 whole bay leaves
4 cloves garlic
1/2 tsp. salt
1/2 tsp. thyme
1 lemon slice

Directions

1

Prepare roux by melting margarine in a large skillet.
2

Over medium heat, blend flour and stir constantly until roux is dark brown.
3

Be careful not to scorch.
4

In a one-cup measure, add reserved tomato liquid and enough water to equal 1 cup.
5

Stir into roux and blend until smooth.
6

Add remaining ingredients.
7

Cook and simmer for 10 minutes.
8

Remove bay leaves and serve Creole over hot rice.
9

Makes 6 servings.