Bayou Sauce Piquante

Ingredients

• 
  1/2 cup of cooking oil
  
• 2 tablespoons of flour
• 1/2 cup of onion, chopped
• 1/2 cup of celery, chopped
• 1/2 cup of parsley, chopped
• 2 pounds of shrimp, peeled and deveined 
• 1 16-ounce can of tomato sauce
• 1 8-ounce can of tomato juice
• 1 pound of crabmeat
• 1 pound of catfish filets
• 6 cups of rice

Directions

1. Make a roux with oil and flour; add onion, celery and parsley and cook until wilted.
2. Add tomato sauce and tomato juice; cook about 1 hour.
3. Add crab meat and catfish and cook another hour, stirring frequently; add shrimp and cook 10 minutes longer.
4. Serve over cooked rice in soup bowls.  

Source — Cajun Cuisine Cookbook
Prepared by Cody Hanna
Louisiana Anthology
December 9, 2020