Black Drum Creole

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Title: Black Drum Creole
Categories: Wildgame, Fish
Yield: 1 servings

5 lb Black drum, cleaned
1 c Onion, chopped
1 c Bell pepper, chopped
1 c Parsley, chopped
4 ea Garlic clove, chopped
4 ea Bay leaves
6 oz Tomato paste
16 oz Tomatoes, whole, can
2 c Water
2 ea Lemons
1/2 t Basil
1 x Tabasco sauce, dash
1/2 c Cooking oil
7 T Flour
1 x Salt & red pepper to taste

Clean fish well,scoring on both sides at one inch intervals. Season
fish well using salt and pepper. Squeeze lemon juice all over fish.
Place in a heavy casserole dish and set aside. In a heavy black iron
pot, heat oil over medium heat. Add flour and make a roux. Add
seasonings, saute until done. Add tomato paste, tomatoes and water,
blending well. Cook over medium heat for 10 minutes. Add rest of
seasonings and season to taste. Cook approximately 20 minutes. Pour
resulting gravy over fish. Cook uncovered in 350 oven for approx. 1
hour. Add water as necessary to retain volume. Also for: Sheepshead,
Bull Croaker or other scaled fish. Source: Louisiana Conservationist
Mar/Apr 88 Recipe date: 04/25/88

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