Seafood Creole - cooking recipe

Ingredients

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

Preparation

Prepare roux by melting margarine in a large skillet.
Over medium heat, blend flour and stir constantly until roux is dark brown.
Be careful not to scorch.
In a one-cup measure, add reserved tomato liquid and enough water to equal 1 cup.
Stir into roux and blend until smooth.
Add remaining ingredients.
Cook and simmer for 10 minutes.
Remove bay leaves and serve Creole over hot rice.
Makes 6 servings.