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Wenona Flood's Recipes
Seafood Creole


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

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.

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