Kelso Bayou Sauce Picante

Ingredients

• 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 Redfish

Instructions

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