Seafood Creole - cooking recipe

Ingredients

2 lb. peeled and deveined shrimp or fish fillets
2 Tbsp. margarine
2 Tbsp. flour
1 (10 oz.) can tomatoes, chopped (reserve liquid)
1 (8 oz.) can tomato sauce
1/2 c. chopped green onions and tops
1/2 c. chopped bell pepper
1/2 c. chopped fresh parsley
2 whole bay leaves
4 cloves garlic, chopped
1/2 tsp. salt
1/2 tsp. thyme
dash of cayene pepper
1 lemon slice
hot, cooked rice

Preparation

Prepare roux by melting margarine in large skillet.
Over medium heat, blend in flour and stir constantly until roux is dark brown.
Be careful not to scorch.