Bayou Sauce Piquant - cooking recipe

Ingredients

1/2 cup cooking oil
2 tablespoons flour
1/2 cup onion, chopped
1 1/4 cups celery, chopped
1/2 cup bell pepper, chopped
1/2 cup parsley, chopped
2 lbs shrimp, peeled and deveined
1 (16 ounce) can tomato sauce
1 (8 ounce) can tomato juice
1 lb crabmeat
1 lb catfish fillet
cayenne pepper

Preparation

Make a roux with oil and flour until dark brown. Add onions, celery, bell pepper and parsley and cook until wilted.
Add tomato sauce and tomato juice; cook for 1 hour.
Add crabmeat and catfish and cook for another hour, stirring frequently; add shrimp and cook for 10 minutes longer.
Serve over cooked rice.