Recipe for Salmon Etouffee


2 can salmon--15 1/2 oz.
6 tablespoon pareve margarine
2 tablespoon flour
1 1/4 cup onions, chopped
1 teaspoon tomato puree
1 clove garlic, chopped
2 shallots, chopped
1/4 teaspoon tabasco sauce
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 cup parsley, chopped
1 cup water
1/2 cup celery, chopped


Melt margarine in pan and remove from heat. Stir in flour until smooth Return to heat and cook until dark brown, stirring constantly. Lower heat; stir in onions, shallots, garlic, and celery and cook until soft abt. 10 to 15 min., stirring often.

Lower heat to simmer. Dissolve tomato puree in 1/4 cup water and stir into roux. Add remaining water, salmon and parsley. Stir to blend. Add tabasco sauce, salt, and pepper. Cover and simmer about 20 min. Serve over hot cooked rice.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here