Jerry Wayne Odom Jr

• 1 teaspoon onion tops and parsley chopped
• 1 large onion minced
• 1 bell pepper minced
• 1 stalk celery minced
• 1/2 cup cooking oil
• 1/3 cup of flour
• 4 pounds of catfish, redfish, red snapper or gaspergou
• 1 can tomatoes
• a few bay leaves, cayenne, black pepper, salt to taste

Make roux to golden brown.   Add onions and garlic.    Cook slowly until onions are clear.   Add pepper, celery and bay leaves.   Cook a few minutes.   Add tomatoes and cook slowly strirring until the oil seperates from the mass; add water enough to serve six and let cook over low fire for an hour.    Add fish which has been cut into pieces, cook slowly.     Add parsley, onion tops and seasoning.   Fish should be tender but not broken.   Serve with hot rice or toasted crackers.