American Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Salmon etouffee

Yield: 10 Servings

Ingredients:

• 2 cn Salmon--15 1/2 oz.
• 6 tb Pareve margarine
• 2 tb Flour
• 1 1/4 c Onions chopped
• 1 ts Tomato puree
• 1 Clove garlic chopped
• 2 Shallots chopped
• 1/4 ts Tabasco sauce
• 1/4 ts Pepper
• 1/2 ts Salt
• 1/4 c Parsley chopped
• 1 c Water
• 1/2 c Celery

Instructions:

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.

Web Standards & Support: