Bayou Sauce Piquante - cooking recipe

Ingredients

1/2 c. cooking oil
2 Tbsp. flour
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. parsley, chopped
2 lb. shrimp, peeled and deveined
1 (16 oz.) can tomato sauce
1 (8 oz.) can tomato juice
1 lb. crab meat
1 lb. catfish fillets

Preparation

Make a roux with oil and flour; when dark, add onions, celery, parsley and cook until wilted.
Add tomato sauce and tomato juice; cook about one hour.
Add crab meat and catfish and cook another hour, stirring frequently; add shrimp and cook 10 minutes longer. Serve over cooked rice.
Serves approximately 8.