Recipe - Creole Blackeyed Peas

1 pound Fresh fish fillets
1 pt Fresh oysters
1 pound Peeled deveined shrimp
One fourth cup Vegtable oil or margarine
One fourth cup Flour
1 cup Chopped onions
One half cup Chopped celery
2 Cloves minced garlic
One fourth cup Chopped fresh parsley
2 cn Chicken broth (13 ounce ea)
1 Three fourths pound Cn tomatoes,undrained,cut up
1 cup Dry white wine
1 tablespoon Fresh lemon juice
1 Bay leaf
One fourth teaspoon Salt
One fourth teaspoon Cayenne pepper

In large boiler pot over medium heat, melt margarine. To prepare roux,
slowly blend in flouer and stir constantly until mixture is light brown.
Add onions, celery, garlic and parsley and continue stirring until
vegetables are tender. Gradually stir in chicken broth. Add remaining
ingredients except seafood. Bring to a boil, then simmer for 10 minutes.
Add fish and oysters and simmer for 5 minutes. Add shrimp and cook for 5
minutes more or until all seafood is done.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini