Shrimp and Redfish Courtbouillon Casserole - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Shrimp and Redfish Courtbouillon Casserole

Prep Time: 2 Hours

Yields: 6 Servings

Comment:

Although court bouillon is best known as a flavorful poaching liquid for fish and shellfish, in Louisiana it has evolved into a sumptuous roux-based seafood stew. At one time, redfish was the only ingredient used in the courtbouillons of Cajun Country, but any firm-fleshed fish will work.

Ingredients:

1 pound (21–25 count) shrimp, peeled and deveined

3 (8-ounce) redfish fillets

1 pound crawfish

¾ cup vegetable oil

¾ cup flour

2 cups diced onions

1 cup diced celery

½ cup diced red bell peppers

¼ cup minced garlic

1 (12-ounce) can diced tomatoes, with juice

1½ quarts fish stock

¾ cup dry red wine

2½ tbsps lemon juice

3 bay leaves

1 tbsp chopped thyme

1 tbsp chopped basil

¼ tsp dried marjoram

? tsp allspice

salt and black pepper to taste

granulated garlic to taste

1 cup sliced green onions

½ cup chopped parsley

4 cups Uncle Ben's® Converted® Rice

Method:

Cut each fillet into 3 equal slices and set aside. In a cast iron Dutch oven, heat oil over medium-high heat. Whisk in flour, stirring constantly until dark brown roux is achieved. Add onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Stir in tomatoes with juice. Add fish stock, 1 ladle at a time, until a sauce-like consistency is achieved. Add red wine, lemon juice, bay leaves, thyme, basil, marjoram and allspice. Bring to a rolling boil, reduce to simmer and cook 45 minutes, stirring occasionally. Additional stock may be needed to retain sauce-like consistency. Sauce should be slightly thick. When seafood is added, liquid will be rendered and thin the sauce. Blend in shrimp, fish and crawfish then bring to a low boil and cook 3–5 minutes or until fish is firm but not falling apart. Season to taste with salt, pepper and granulated garlic. Add green onions and parsley then adjust seasonings if necessary. Add rice, stirring well into fish mixture. Return to a rolling boil, stirring gently 1 time. Reduce heat to low, cover and cook 45 minutes. NOTE: Do not remove cover or stir during the 45 minute cooking process. This will create a mushy, wet mixture. When ready to serve, remove pot from heat then gently stir 1 time. Serve hot.

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