Seafood Creole - cooking recipe

Ingredients

2 lb. peeled shrimp or fish fillets
2 Tbsp. margarine
2 Tbsp. flour
1 can tomatoes
1 can tomato sauce
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped green onions
2 bay leaves
4 cloves chopped garlic
1/2 tsp. salt
1/2 tsp. thyme
dash of cayenne pepper
1 lemon slice
hot, cooked rice

Preparation

Prepare roux by melting margarine in a large skillet.
Over medium heat, blend in flour and stir constantly until roux is dark brown.
Do not scorch!
Stir reserved tomato liquid and water to equal 1 cup.
Stir into roux and blend until smooth.
Add remaining ingredients except fish, shrimp and rice.
Cook and simmer 20 minutes.
Add shrimp or fish and simmer 10 minutes. Remove bay leaves and serve with rice.