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

Prepare roux by melting butter in a 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.