Bayou Sauce Picante

1/2 cup cooking oil

2 tbs flour

1/2 onion, chopped

1/2 cup celery, chopped

1/2 cup parsley, chopped

2 lb shrimp, peeled and deveined

One 6 oz can tomato sauce

One 8 oz can tomato juice

1 lb crabmeat

1 lb catfish

Make a roux with oil and flour. Add onion, celery and cook until wilted. Add crabmeat and catfish and cook for another hour, stirring frequently. Add shrimp and cook ten more minutes. Serve over rice in soup bowls.

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Cajun Country -- New Iberia, Louisiana