Recipes 52 300x300 1

Redfish Courtbouillon

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Ingredients

  • 2 pounds redfish fillets cut into 2oz pieces
  • 1 package Louisiana Fish Fry Products Etouffée Base
  • 1 package Louisiana Fish Fry Products Shrimp Creole Base
  • 10 tablespoons butter
  • 4 cups water
  • 8 ounce can of tomato sauce
  • 1 cup chopped green onion
  • 4 cups cooked rice

Instructions

  • Melt butter in saucepan. Add Louisiana Fish Fry Products Etouffée Base and Louisiana Fish Fry Products Shrimp Creole Base and stir over medium heat for 3 minutes.
  • Add 4 cups water and entire can of tomato sauce. Stir well. Simmer for 10 minutes.
  • Add 2 lbs. of redfish and simmer on low until the pieces are white and flaky in the middle.
  • Remove saucepan from heat and let stand for 15 minutes. Serve over rice and garnish with green onions.

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