Salmon Etouffee

A new take on a Cajun favorite. I got this from gourmet.org. The original recipe called for 2 15 1/2 cans of salmon, but I think cooked is better--also a good way to use up leftovers!

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 4  cups  cooked salmon
• 6  tablespoons butter
• 2  tablespoons flour
• 1 1⁄4 cups  chopped onions
• 1  teaspoon tomato puree
• 1  garlic clove, minced
• 2  shallots, chopped
• 1⁄4 teaspoon Tabasco sauce
• 1⁄4 teaspoon pepper
• 1⁄2 teaspoon salt
• 1⁄4 cup parsley, chopped
• 1  cup water
• 1⁄2 cup celery, chopped

Directions

1. Melt margarine in pan and remove from heat.
2. Stir in flour until smooth.
3. Return to heat and cook until dark brown, stirring constantly.
4. Lower heat; stir in onions, shallots, garlic, and celery and cook until soft, about 10 to 15 minutes, stirring often.
5. Lower heat to simmer.
6. Dissolve tomato puree in 1/4 cup water and stir into roux.
7. Add remaining water, salmon and parsley. Stir to blend.
8. Add Tabasco sauce, salt, and pepper.
9. Cover and simmer about 20 minutes.
10. Serve over hot cooked rice.