Black Drum Creole

Recipe Ingredients

5 lbs	2270g / 80oz	Black drum - cleaned
1 cup	62g / 2.2oz	Onion - chopped
1 cup	146g / 5.1oz	Bell pepper - chopped
1 cup	146g / 5.1oz	Parsley - chopped
4		Garlic clove - chopped
4		Bay leaves
6 oz	170g	Tomato paste
16 oz	454g	Tomatoes - whole, can
2 cups	474ml	Water
2		Lemons
1/2 teaspoon	2.5ml	Basil
		Tabasco sauce - dash
1/2 cup	118ml	Cooking oil
7 tablespoons	105ml	Flour
		Salt and red pepper to taste

Recipe 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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