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Ingredients:
- 3 tablespoons oil or bacon drippings
- 2 tablespoons flour
- 4 green onions with tops, chopped fine
- 1 clove garlic, minced
- 2 ribs celery, chopped fine
- 2 cans (16 ounces each) tomatoes
- 1 large bay leaf, crumbled
- 1 teaspoon each salt and thyme, or to taste
- black pepper to taste
- Tabasco sauce to taste
- 1/2 to 3/4 pound catfish fillets, cut crosswise in 1-inch strips
- 1/2 pound shrimp, shelled and cleaned
- hot cooked rice
Preparation:
Heat oil in Dutch oven or stock pot. Add flour to hot oil and stir over medium heat until deep golden brown - do not burn. Add onions, garlic and celery and cook until onions and celery are tender, stirring occasionally. Add tomatoes, bay leaf, salt, thyme, pepper, and pepper sauce. Simmer uncovered, stirring occasionally, until thickened, about 20 to 25 minutes. Add fish and shrimp; cover and simmer about 5 to 7 minutes, or until shrimp and fish is done but not overcooked. Serve seafood Creole over hot cooked rice.
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