Bayoubaisse

Sauce:

1/2 medium onion, chopped

2 tbsp. olive oil

4 tbsp. butter

1/2 stalk celery, chopped

1 medium carrot, chopped

1 bunch green onions, chopped

One 10-oz. can Rotel tomatoes and chili peppers

One 16-oz. can whole tomatoes, chopped

1 tbsp. tomato paste

3-1/3 cup water

2 tsp. salt

Freshly ground black pepper

1/2 tsp. each of oregano, basil and thyme

4 bay leaves

Cooked rice

Seafood:

1 lb. shellfish (crawfish, shrimp, oysters and/or crab)

1 lb. catfish or other firm white fish

2 tbsp. flour

1 tsp. garlic, chopped

2 tbsp. olive oil

4 tbsp. butter (not margarine)

1 cup white wine

Green onions, chopped

Parsley

Sauce:
Saute onion in oil and butter over medium heat for five minutes; do not brown. Add celery, carrot and green onions. Cook covered 5 minutes over low heat. Add remaining ingredients. Simmer partially covered 2 hours, stirring occasionally. Discard bay leaves.

Seafood:
Dust seafood with flour. In a large saucepan, saute garlic in oil and butter over medium heat for 1 minute. Do not brown. Add all seafood. Saute over medium-high heat until seafood is golden. Add wine, stir, cook 1 minute. Add tomato sauce. Cover. Cook 3-4 minutes over low heat. Serve in large bowls with rice and sprinkled with green onions and parsley.

Serves 6