| 2 | QTS FISH (CUBED) |
| ½ to 1 pint | OYSTERS |
| 2 | QTS SHRIMP (PEELED) |
| ½ cup | BUTTER |
| ½ cup | FLOUR |
| 1 cup | ONION (CHOPPED) |
| ½ cup | CELERY (CHOPPED) |
| 1 clove | GARLIC 0R YOU CAN USE GARLIC POWDER |
| 4 to 6 cans | CHICKEN BROTH |
| 1 pint | TOMATOES |
| 2 tablespoons | PARSLEY |
| 1 tablespoon | LEMON JUICE |
| 2 | TO 6 BAY LEAVES |
| ½ teaspoon | EACH SALT & SUGAR |
STEP ONE: MELT THE BUTTER AND MIX WITH THE FLOUR, STIR UNTIL LIGHT BROWN, SET ASIDE TO COOL.
STEP TWO: IN ANOTHER POT MIX CHOPPED CELERY, GARLIC, AND ONION WITH A CAN OF BROTH , ADD SALT, PEPPER TO TASTE AND SUGAR, THEN SIMMER TILL VEGIES ARE TENDER. MIX THE TOMATOES WITH THIS AND RUN THRU A BLENDER. IF YOU DON’T HAVE A BLENDER JUST CHOP THE VEGIES AS SMALL AS YOU CAN GET THEM AND SMUSH THE TOMATOES THRU YOUR FINGERS UNTIL THEY ARE BROKEN UP AS GOOD AS YOU CAN GET THEM.
STEP THREE: MIX THE VEGIES WITH THE ROUX MIXTURE ADD MORE BROTH TO MAKE THE ROUX MIXTURE THICK AS YOU LIKE. ADD THE BAY LEAVES WHOLE AND THE LEMON JUICE AND COOK UNTIL BLENDED WELL (ABOUT 10 MIN). ADD FISH AND OYSTERS AND SIMMER FOR 5 MINUTES. ADD THE SHRIMP AND SIMMER FOR ABOUT 5 MORE MINUTES. BEFORE SERVING DIP OUT THE BAY LEAVES. THE LONGER IT SITS THE BETTER THE FLAVORS BLEND.
SERVE PLAIN AS A FISH STEW OR OVER RICE.