Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Here's a different home 1 ea Bell pepper, chopped
-type recipe. Sac a Lait 2 ea Celery stalks, chopped
-are what most of the U. S. 1 cn Cream of mushroom soup
Freshwater fishermen know 2 ea Banana peppers, chopped
-as crappies. 2 ea Cloves garlic, chopped
1 1/2 lb Fresh fish fillets

Onion tops or parsley 1 block oleo or 1/2 cup butter 1
or 2 tbsp. paprika Red pepper Salt Directions: Saute
onion, bell pepper, banana peppers, celery and garlic in block of
butter until clear. Add can of mushroom soup. Stir well. Add
paprika to get your reddish etouffee color. Let cook on low to
medium heat for a few minutes. Season fish with salt and red pepper.
Add fish to sauce and let cook for 20 to 30 minutes. DO NOT ADD
water to fish and sauce. If you see that it is too thick, just before
it is cooked you can add a little water. Just before cooking is done
add onion tops or parsley or both. Serve over rice.

Submitted By EARL SHELSBY On 02-20-95

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