Recipe: Seafood Creole (using shrimp and flounder, Woman's Day, 1980's)

SEAFOOD CREOLE



3 tablespoons vegetable oil
2 tablespoons all-purpose flour
4 green onions, chopped fine
1 clove garlic, crushed
2 ribs celery, chopped
2 cans (14 1/2 ounces each) tomatoes
1 large bay leaf, crumbled
1 teaspoon sail
1 teaspoon dried thyme
Hot-pepper sauce to taste
12 ounces frozen, thawed, or fresh flounder fillets, cut crosswise in 1-inch strips
8 ounces peeled frozen or raw shrimp
Hot cooked rice

Heat oil in Dutch oven. Add flour; stir over medium heat until deep golden brown.

Add onions, garlic and celery. Cook, stirring occasionally, until onions and celery are tender.

Add tomatoes; break them up with back of spoon. Add bay leaf, salt, thyme and pepper sauce. Simmer uncovered, stirring occasionally, about 20 minutes until thickened.

Add fish and shrimp; cover and simmer about 6 minutes (do not overcook).

Serve over rice.

Makes 4 servings
Source: Vintage magazine recipe clipping: Woman's Day, Busy Day Menus, December 11, 1984