bayou sauce picante

1/2 cup cooking oil
2 tablespoons flour
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup parsley, chopped
2 pounds shrimp, peeled and deveined
1 16-oz. can tomato sauce
1 8-oz. can tomato juice
1 pound crabmeat
1 pound catfish filets

Make a roux of oil and flour, stirring carefully until brown. Add onion, celery and parsley, then cook until wilted. Add tomato sauce and tomato juice. Cook for about 1 hour. Add crabmeat and catfish and cook another hour, stirring frequently. Add shrimp and cook 10 minutes longer. Serve over cooked rice in soup bowls. Yield: 8 servings.

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