2 lb. peeled and deveined shrimp or fish fillets
2 tbsp. butter
2 tbsp. flour
1 can (10 oz.) tomatoes, chopped (reserve liquid)
1 can (8 oz.) tomato sauce
1/2 c. each chopped green onions and tops, bell pepper and fresh parsley
2 whole bay leaves
4 cloves chopped garlic
1/2 tsp. salt
1/2 tsp. thyme
Dash cayenne pepper
1 lemon slice
Hot cooked rice

Prepare Roux by melting butter in large skillet over medium heat. Blend in flour and stir constantly until Roux is dark brown. Be careful not to scorch. In a 1 cup measurer, add reserved tomato liquid and enough water to equal 1 cup. Stir into Roux, and blend until smooth. Add remaining ingredients except rice. Cook and simmer for 10 minutes. Remove bay leaves and serve creole with hot rice. Makes 6 servings.