🫙 From the Spice Rack
Salmon Etouffee
2 Cans Salmon--15 1/2 oz. 6 Tablespoons Pareve margarine 2 Tablespoons Flour 1 1/4 Cups Onions -- chopped 1 Teaspoon Tomato puree 1 Clove garlic -- chopped 2 Shallots -- chopped
maineasy
Ingredients8 items
Ingredients
- 2Cansalmon--15 1/2 oz.
- 6Tablespoonpareve margarine
- 2Tablespoonflour
- 11/4 cups onions -- chopped
- 1Teaspoontomato puree
- 1Clovegarlic -- chopped
- 2shallots -- chopped
- 1/4Teaspoontabasco sauce
Directions
- 1
2 Cans Salmon--15 1/2 oz
- 2
6 Tablespoons Pareve margarine 2 Tablespoons Flour 1 1/4 Cups Onions -- chopped 1 Teaspoon Tomato puree 1 Clove garlic -- chopped 2 Shallots
- 3
Stir in flour until smooth Return to heat and cook until dark brown, stirring constantly
- 4
Lower heat
- 5
stir in onions, shallots, garlic, and celery and cook until soft abt
- 6
10 to 15 min. stirring often
- 7
Lower heat to simmer
- 8
Dissolve tomato puree in 1/4 cup water and stir into roux