2 lbs. peeled shrimp or fish fillets
2 tbsp. butter
1 can tomato sauce
4 cloves garlic
1/2 tsp. thyme
Hot cooked rice
1/2 c. green pepper
1 can tomatoes (reserve liquid)
2 tbsp. flour
2 whole bay leaves
Dash of cayenne pepper
1 lemon slice
1/2 c. green onion and tops
Fresh parsley

Prepare roux by melting butter in large skillet. Over medium heat, blend in flour, stirring constantly until roux is dark brown. Using reserved liquid, add enough water to make 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. Serves 6.