Recipe - Fish And Shrimp Courtbouillon

2 lg Kitchen spoons of flour
1 cup Cooking oil
2 lg Onions; chopped fine
1 lg Bell pepper; chop fine
3 Ribs celery; chopped fine
4 Cloves garlic; minced
1 cn Rotel tomatoes
1 cn Tomato sauce
4 Bay leaves
1 cn Mushrooms
3 tablespoon Mustard
3 tablespoon Worcestershire sauce
2 pound Shrimp
6 pound Red fish
Salt; black pepper & red
pepper to taste
Chopped green onion tops and
parsley for garnish

Heat cooking oil in heavy pot; add flour to oil and cook until golden
brown. Add onion, bell pepper and celery; cook about 5 minutes. Add
tomatoes, tomato sauce, mustard, bay leaves, Worcestershire sauce and water
(the amount of water depending upon whether a thick or thin gravy is
desired). Cook about 1 hour. Add fish, shrimp, mushrooms and garlic. Cook
for about One half hour. Then add green onion tops and parsley.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.