The blacksmith picks a good recipe!

The Missouri Conservation magazine came out a few weeks ago.

The blacksmith saw a recipe in there he wanted to try.

I must say I was a little skeptical.

Tonight, I will say I completely changed my way of thinking after tasting his creation.

It beats any shrimp creole I ever had in New Orleans.

Thanks dear! It was fantastic!

Here's the recipe.

BLUEGILL CREOLE
¼ cup chopped onion
1/4 cup celery
1/4 cup green pepper
2 garlic cloves, minced
2 teaspoons olive oil
¾ cup chicken broth
1 tablespoon tomato paste
½ teaspoon salt
½ teaspoon each dried basil
1/2 teaspoon oregano
1/2 teaspoon thyme
1/8 teaspoon each white, black, and cayenne pepper
Dash paprika
½ cup diced Italian tomatoes, drained
1 pound bluegill fillets
Hot cooked rice
Minced fresh parsley
In a small skillet, sauté the onion, celery, green pepper and garlic in oil until tender. Add the broth, tomato paste and seasonings and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in Italian tomatoes.

Arrange the fillets in a greased 13-inch x 9-inch x 2-inch baking dish; top with vegetable mixture. Bake uncovered at 375 degrees for 20 minutes. Serve over rice and sprinkle with parsley. Yield: 4 servings.

Party post still coming soon.