Cajun Sauce Piquant

• 2 lb. fish fillets, cut into 1-inch pieces
• 1/2 c. flour
• 1/2 c. cooking oil
• 2 onions, chopped
• 1 c. green pepper, chopped
• 1 c. celery, chopped
• 2 cloves garlic, minced
• 2 (10 oz.) cans tomato with green chili peppers
• 2 c. chicken broth
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. red pepper

1. In large Dutch oven, make roux with flour and cooking oil. Cook roux until light brown. Add onions, green peppers, celery and garlic. Saute for 5 to 10 minutes until tender. Using a blender, blend tomatoes with green chili peppers until smooth. Add blended mixture, tomato sauce, chicken broth, salt, black pepper and red pepper to Dutch oven. Simmer uncovered for 45 to 60 minutes or until thick. Stir in fish pieces and simmer for 20 to 30 minutes. Season to taste. Serve over rice.

fish fillets, flour, cooking oil, onions, green pepper, celery, garlic, tomato with, chicken broth, salt, ground black pepper, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=143829 (may not work)