Goo Etouffee

6 lb goo (fish), cut in large pieces
1/4 cup water
1 tsp salt
1 tsp black pepper
1 tsp red pepper
3 tbs salad oil
2 pods garlic, minced
1 bunch parsley, chopped
1 largo bell pepper, chopped
2 tbs flour
3 stalks celery, chopped
2 slices lemon
1 large bunch green onions, chopped
1-1/2 cans tomato sauce

Select a large heavy pot you can handle well enough to shake, as you never stir the fish while it is cooking. Rub the pieces of fish with a mixture of salt, black pepper and red pepper. Put oil in the unheated pot. Arrange half of the fish on the bottom. Mix the chopped vegetables and sprinkle half over fish. Sprinkle 1 tablespoon of flour over the vegetables and half of the tomato sauce and then repeat layers. Add the lemon and 1/4 cup water. Place pot over low flame and cook slowly for one hour or until fish is tender. Shake pot often to keep from sticking. Never stir as this will break up the fish. When tender, taste for seasoning and add more if necessary.

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Cajun Country -- New Iberia, Louisiana