Seafood Creole

 

Seafood, rice and roux -- blended and seasoned to capture the essence of Creole cookery

 

Prepare roux by heating oil or margarine in large skillet and blending in flour over medium heat. Stir constantly until brown being careful not to scorch. Add water gradually and cook until thick and smooth. Add remaining ingredients except rice. Cover and simmer for 15 minutes. Remove bay leaves and serve over hot rice. Makes 4 to 6 servings.

1 lb fresh fish fillets, cut in 1" chunks
cup vegetable oil or margarine
cup flour
1 cup hot water
1 can (8 oz.) tomato sauce
cup chopped green onions and tops
cup chopped parsley
cup chopped green pepper
4 cloves finely chopped garlic
2 whole bay leaves
1 teaspoons salt
teaspoon thyme
Dash cayenne pepper
1 lemon slice
Cooked rice


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