Calling all Seafood cooks

[Joe Wicked]

Now that sounds good in a burrito shell.

[DAVID GAGNARD]

Good ole Cajun standby recipe, works on fish or most any seafood....

In large pot, preferrably black iron pot, sautee the following in butter:

2 large onions
1 "clump" of green onion tops
1 big stalk of celery
1 or 2 bell peppers (according to your taste)
2 to 4 gloves of garlic

you can also add your favorite spices,some add hot banana peppers, or other similar things, don't be afraid to expirement, the more stuff you, add the better it will be!!!!!!!!!!!!!!!!!

once cooked down add one can of Rotel Tomatoes and enough water to fill the pot anywhere from 1/3 to 1/2 full, bring to a boil and stir often, let simmer for at least 30 minutes on very low heat, the longer the better, stir occasionally to prevent sticking/burning.....

take your seasoned fish filets/chunks or whatever you have and add to the pot, gently making sure all the fish is covered in the sauce....DO NOT STIR ANYMORE AT THIS POINT.....you want to very gently push the meat down to the middle of the sauce so all the meat is covered and will cook at the same rate.

meduim low heat for 15 to 20 minutes (do not let it return to a boil from this point on) and serve over rice.........

catifsh or pretty much any saltwater fish is the best, firm meat, fresh water fish can be used, you must be careful not to stir as it wil brake up easliy......

Use this exact same recipe for shrimp,crawfish,or any other seafood you have at hand....it's an old standby that never fails.........

David