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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A new take on a Cajun favorite. I got this from . The original recipe called for 2 15 1/2 cans of salmon, but I think cooked is better-also a good way to use up leftovers! Ingredients:
4 cups cooked salmon |
6 tablespoons butter |
2 tablespoons flour |
1 1/4 cups chopped onions |
1 teaspoon tomato puree |
1 garlic clove, minced |
2 shallots, chopped |
1/4 teaspoon tabasco sauce |
1/4 teaspoon pepper |
1/2 teaspoon salt |
1/4 cup parsley, chopped |
1 cup water |
1/2 cup celery, chopped |
Directions:
1. Melt margarine in pan and remove from heat.
2. Stir in flour until smooth.
3. Return to heat and cook until dark brown, stirring constantly.
4. Lower heat; stir in onions, shallots, garlic, and celery and cook until soft, about 10 to 15 minutes, stirring often.
5. Lower heat to simmer.
6. Dissolve tomato puree in 1/4 cup water and stir into roux.
7. Add remaining water, salmon and parsley. Stir to blend.
8. Add Tabasco sauce, salt, and pepper.
9. Cover and simmer about 20 minutes.
10. Serve over hot cooked rice.
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