𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐂𝐋𝐀𝐒𝐒𝐈𝐂 𝐑𝐄𝐃𝐅𝐈𝐒𝐇 𝐂𝐎𝐔𝐑𝐓𝐁𝐎𝐔𝐈𝐋𝐋𝐎𝐍| 𝐂𝐋𝐀𝐒𝐒𝐈𝐂 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐅𝐈𝐒𝐇 𝐒𝐓𝐄𝐖| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒

This recipe is for a classic Creole and Cajun REDFISH COURTBOUILLON (pronounced Koo-Bee-Yawn). Louisiana fresh Gulf shrimp and fresh Louisiana Redfish are the stars of this dish. Homemade stock is the special ingredient for this roux-thickened and well-seasoned tomato based stew. This dish is sure to hit the spot. Serve over perfectly steamed rice. Butter and toast a bit of French bread to accompany.
Give this good luvin from the oven recipe for REDFISH COURTBOUILLON a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆:
[𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
[𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
𝐒𝐓𝐎𝐂𝐊
2 REDFISH HEADS & SKELETON
1 1/2 pounds SHRIMP HEADS & SHELLS
1 medium ONION
1 medium BELL PEPPER
3 stalks CELERY
2-3 GARLIC PODS
2-3 BAY LEAVES
2-3 sprigs FRESH THYME
1 teaspoon CREOLE SEASONING
1/2 teaspoon TABLE SALT
10 cups SPRING WATER
𝐂𝐎𝐔𝐑𝐓𝐁𝐎𝐔𝐈𝐋𝐋𝐎𝐍
2 pounds REDFISH FILLET
1 1/2 pounds SHRIMP, peeled & deveined
3 teaspoons CREOLE SEASONING, divided
4 tablespoons SALTED BUTTER
1/4 cup ALL PURPOSE FLOUR
1 cup YELLOW ONION
1 cup BELL PEPPER
1/2 cup CELERY
1/2 teaspoon TABLE SALT
1/2 teaspoon GROUND BLACK PEPPER
1 SERRANO PEPPER, seeded & diced
1 T GARLIC, minced
3 cups REDFISH & SHRIMP STOCK
3 tablespoons TOMATO PASTE
1 ½ pounds TOMATO WITH LIQUID
1 teaspoon THYME LEAVES
2 teaspoons WORCESTERSHIRE SAUCE
2-3 BAY LEAVES
1 teaspoon PARSLEY
1 tablespoon granulated CANE SUGAR