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Seafood creole

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Ingredients/Components

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

How to make seafood creole:

Prepare roux by melting margarine in a large skillet. Over medium heat, blend flour and stir constantly until roux is dark brown. Be careful not to scorch. In a one-cup measure, add reserved tomato liquid and enough water to equal 1 cup. Stir into roux and blend until smooth. Add remaining ingredients. Cook and simmer for 10 minutes. Remove bay leaves and serve Creole over hot rice. Makes 6 servings.

Recipe categories: Main dish, One Dish meal, Creole.

Rating:

4.1

Average rating: 4.1, total votes: 9

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