|
4 Tablespoons Oil
1/3 cup Flour
2 stalks Celery, chopped
1 medium Onion, chopped
1 Green Pepper, chopped
1 can Ro-Tel Tomatoes
2 cans Tomato Sauce
2 cans Water
2 to 3 cups Crappie, cut into chunks
Make a roux of the oil and flour. Blend and stir in skillet until peanut butter color. Add the celery, onion, green pepper, Ro-Tel tomatoes, tomato sauce and water. Simmer for 1 to 2 hours. Add the fish about 30 minutes before serving. Serve over rice.
|