Seafood Creole

• 1 lb. fresh fish fillets, cut in 1-inch chunks
• 1/4 c. vegetable oil
• 1/4 c. flour
• 1 c. flour
• 1 c. hot water
• 1 (8 oz.) can tomato sauce
• 1/2 c. chopped green onions
• 1/2 c. parsley, chopped
• 1/4 c. green peppers
• 4 cloves chopped garlic
• 2 whole bay leaves
• 1 1/2 tsp. salt
• 1/2 tsp. thyme
• 1 lemon slice
• cooked rice

1. Prepare roux by heating oil in large skillet and blending in flour on medium heat.
2. Stir constantly until brown; be careful not to scorch.
3. Add water slowly and cook until thick and smooth.
4. Add remaining ingredients, except rice.
5. Cover and simmer 15 minutes. Remove bay leaves.
6. Serve over rice.
7. Makes 4 to 6 servings.

fresh fish, vegetable oil, flour, flour, water, tomato sauce, green onions, parsley, green peppers, garlic, bay leaves, salt, thyme, lemon slice, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=646320 (may not work)