Louisiana Public Broadcasting Proudly Presents:
Lucy’s Classic Cajun Culture & Cooking
Sample Recipes

	Ingredients: 4 1/2 2 1 1/2 4 1/4 3 3 1 1 2 1/4 pounds fresh fish, cleaned, whole cup cooking oil cups chopped onion cup chopped bell pepper cup chopped celery cloves finely chopped garlic cup sugar tablespoons salt salt and black pepper to taste bay leaves 10-ounce can Rotel tomatoes 8- ounce can stewed tomatoes tablespoons roux cup white dry wine Directions: Sauté onions, bell pepper, celery and garlic in oil. Add sugar, salt, black pepper, bay leaves, Rotel tomatoes and stewed tomatoes, bring to boil. Add roux. Lower heat and allow to slow cook for two hours. You may need to add a small amount of water if gravy gets too thick. Pour over fish that has been laid in a large baking dish sprayed with PAM. Add wine. Bake at 375 degrees for 40 minutes. Serves 4-6.

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