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

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

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.

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

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana