Recipe - Salmon Etouffee

2 cn Salmon15 One half oz.
6 tablespoon Pareve margarine
2 tablespoon Flour
1 One fourth cup Onions, chopped
1 teaspoon Tomato puree
1 Clove garlic, chopped
2 Shallots, chopped
One fourth teaspoon Tabasco sauce
One fourth teaspoon Pepper
One half teaspoon Salt
One fourth cup Parsley, chopped
1 cup Water
One half cup Celery, chopped

Melt margarine in pan and remove from heat. Stir in flour until smooth
Return to heat and cook until dark brown, stirring constantly. Lower heat;
stir in onions, shallots, garlic, and celery and cook until soft abt. 10 to
15 min., stirring often.

Lower heat to simmer. Dissolve tomato puree in One fourth cup water and stir into
roux. Add remaining water, salmon and parsley. Stir to blend. Add tabasco
sauce, salt, and pepper. Cover and simmer about 20 min. Serve over hot
cooked rice.

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