Salmon Etouffee

2 cn Salmon--15 1/2 oz.
6 tb Pareve margarine
2 tb Flour
1 1/4 c Onions, chopped
1 ts Tomato puree
1 Clove garlic, chopped
2 Shallots, chopped
1/4 ts Tabasco sauce
1/4 ts Pepper
1/2 ts Salt
1/4 c Parsley, chopped
1 c Water
1/2 c Celery, chopped

Melt margarine in pan and remove from heat. Stir in flour until smooth Return to heat and cook until dark brown, stirring constantly. Lower heat; stir in onions, shallots, garlic, and celery and cook until soft abt. 10 to 15 min., stirring often.

Lower heat to simmer. Dissolve tomato puree in 1/4 cup water and stir into roux. Add remaining water, salmon and parsley. Stir to blend. Add tabasco sauce, salt, and pepper. Cover and simmer about 20 min. Serve over hot cooked rice.

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