3 lbs. redfish, cut in 2-inch pieces
1 1/2 to 2 dozen oysters
1 pt. sm., peeled shrimp
1/4 c. cooking oil
2 med. onions
2 sm. cans tomato sauce
1 lg. can whole tomatoes
3 tbsp. catsup
2 ribs celery, chopped
1 med. bell pepper, chopped
1 sm. bunch parsley, chopped
1 sm. bunch onion tops, chopped
4 toes garlic, chopped
1 tsp. Louisiana hot sauce
1 tsp. sugar
1/2 lemon, sliced
Salt and pepper to taste
3 c. water

Using a black iron pot, brown onions in cooking oil, drain off excess oil. Add tomato sauce, garlic and sugar browning slightly for about 10 minutes. Add whole tomatoes, catsup, and 1 cup water. Cook over medium heat for about 15 minutes and add celery, bell pepper, parsley, onion tops, hot sauce, and lemon slices. Cook for 15-20 minutes. Add fish, shrimp, oysters and 2 cups water. Salt and pepper to taste and cook over low heat for 45 minutes. Serve over hot rice. Serves 8-10 persons.