Seafood Creole
Serves: 8 Serving Size: 1 cup
- ¼ cup corn oil
- ¼ cup flour
- 1 cup hot water
- 1 lb boneless fish, cut into pieces
- 1 16-oz can tomato sauce
- ½ cup chopped green onion
- ¼ cup chopped green bell pepper
- 4 cloves garlic, minced
- ¼ tsp salt
- 1 tsp thyme
- 2 bay leaves
- ¼ cup chopped fresh parsley
- Dash cayenne pepper
- Heat the oil in a large skillet and blend in the flour. Stir constantly until flour browns. Be careful not to scorch the roux.
- Add the water gradually, and cook until thick and smooth.
- Add the remaining ingredients, stir well, and simmer for 15 min., remove the bay leaves before serving over hot rice.
