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Redfish Courtbouillon Cajun

A home-style Redfish Courtbouillon Cajun Style made with Vegetable Oil, Cayenne Pepper, Flour, Tabasco Ae Sauce, and Onion Chop Coarse. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1 tsp
• 3/4 cup
• 1 tbsp
• 2 cup
• 1 tbsp
• 1 cup
• 1/2 cup
• 2 tbsp
• 1 can
• 1 cup
• 12 oz
• 1 tbsp
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   In a large, heavy kettle over medium-high heat, heat oil until hot.

2. 2

   Add flour and cook, stirring constantly until roux is medium-dark.

3. 3

   Add veggies and cook until wilted and clear.

4. 4

   Add tomatoes, tomato paste, sugar, salt, peppers, lemon juice and bay leaf; stir well.

5. 5

   Slowly add seafood stock and beer and bring to a boil, stirring ocassionally.

6. 6

   Reduce heat and simmer for 1 to 2 hours, stirring frequently.

7. 7

   Add green onions, parsley and fish.

8. 8

   Cook over low heat until fish is done, for about 10 to 15 minutes.

9. 9

   Do not overcook fish. serve over rice.

10. 10

    Vermilionville, Lafayette, LA. In Cajun land, this is pronounced=

11. 11

    Coo-bee-yon.