Sac-A-Lait Sauce Piquant

• 1/4 c. oil
• 1/4 c. flour
• 1/2 c. chopped green peppers
• 1/2 c. chopped green onions
• 1/2 c. celery
• 1 (15 1/2 oz.) can whole tomatoes, cut up
• 1 (8 oz.) can tomato sauce
• 1 c. water
• 1 tsp. Cajun seasoning (more if desired)
• 1/8 tsp. red pepper
• dash of black pepper
• 6 to 10 fish fillets (about 2 lb.)
• cooked rice

1. Heat oil in heavy 5-quart Dutch oven; add flour.
2. Make a roux to a deep caramel color, careful not to burn.
3. Add all chopped ingredients, one at a time.
4. Stir well.
5. Cover and cook over medium-low heat, about 5 minutes.
6. Add tomatoes, tomato sauce, water and seasonings.
7. Let simmer about 15 minutes.
8. Place fish on cutting board and sprinkle liberally on both sides with Cajun seasoning.
9. Place fish in lightly oiled baking dish.
10. Cover fish with sauce piquant.
11. (Reserve any leftover sauce for side dish.) Cover casserole dish with foil and bake in 350u0b0 preheated oven for 30 minutes.
12. Serve over rice.

oil, flour, green peppers, green onions, celery, tomatoes, tomato sauce, water, cajun seasoning, red pepper, black pepper, fish, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=473105 (may not work)