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