Seafood Creole

Name: Seafood Creole
Ingredients: 3 lb. fresh fish fillets; 1 c. oil or melted shortening; 3/4 c. flour; 3 c. hot water; 3/4 c. green pepper, chopped; 1 1/2 c. green onion, chopped (use tops); 1 1/2 c. celery, chopped (use tops); 8 cloves garlic; 3 tsp. salt; dash of red pepper; 1 1/2 tsp. thyme; 6 bay leaves, crumbled; 1 lemon, sliced; 3 cans tomatoes, chopped with juice

14 ingredients

5 steps

Ingredients

3 lb. fresh fish fillets
1 c. oil or melted shortening
3/4 c. flour
3 c. hot water
3/4 c. green pepper, chopped
1 1/2 c. green onion, chopped (use tops)
1 1/2 c. celery, chopped (use tops)
8 cloves garlic
3 tsp. salt
dash of red pepper
1 1/2 tsp. thyme
6 bay leaves, crumbled
1 lemon, sliced
3 cans tomatoes, chopped with juice

Directions

1

Make roux of oil and flour by cooking over low heat until brown; set aside.
2

Cook all other ingredients in the water about 20 to 30 minutes over low heat.
3

Gradually add roux and stir until well mixed.
4

Serve over hot rice.
5

Serves 12 to 15.