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  Recipe Home » Wild Game » Black Drum Creole
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  Black Drum Creole
  Category: Wild Game
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 395
Ingredients:
5 lb Black drum, cleaned
1 cup Onion, chopped
1 cup Bell pepper, chopped
1 cup Parsley, chopped
4 each Garlic clove, chopped
4 each Bay leaves
6 oz Tomato paste
16 oz Tomatoes, whole, can
2 cup Water
2 each Lemons
1/2 tsp Basil
1 each Tabasco sauce, dash
1/2 cup Cooking oil
7 tbsp Flour
1 each Salt & red pepper to taste
Instructions:
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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