| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Cajun |
Seafood, Fish, Cajun, Wrv |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 3/4 |
c |
Flour |
| 2 |
c |
Onion; chop coarse |
| 1 |
c |
Green pepper; chop |
| 1/2 |
c |
Celery; chop |
| 2 |
tb |
Garlic; minced |
| 28 |
oz |
Can Rotel tomatoes w/chiles |
| 12 |
oz |
Can tomato paste |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Cayenne pepper |
| 1 |
tb |
Tabasco |
| 1 |
tb |
Lemon juice |
| 1 |
|
Bay leaf |
| 3 |
c |
Seafood stock |
| 12 |
oz |
Bottle beer |
| 1 |
c |
Green onions; sliced |
| 1/2 |
c |
Fresh parsley; chopped |
| 3 |
lb |
Redfish filets |
|
|
Hot cooked rice |
INSTRUCTIONS
BILLS20086
In a large, heavy kettle over medium-high heat, heat oil until hot. Add
flour and cook, stirring constantly until roux is medium-dark. Add veggies
and cook until wilted and clear. Add tomatoes, tomato paste, sugar, salt,
peppers, lemon juice and bay leaf; stir well. Slowly add seafood stock and
beer and bring to a boil, stirring ocassionally. Reduce heat and simmer for
1 to 2 hours, stirring frequently. Add green onions, parsley and fish. Cook
over low heat until fish is done, for about 10 to 15 minutes. Do not
overcook fish. serve over rice. Source: Chef Michael Richard of Cafe
Vermilionville, Lafayette, LA. In Cajun land, this is pronounced
Coo-bee-yon. NOTE-My mother-in-law used to add a touch of Creole mustard to
her sauce. It gave it a good tangy flavor. Also she would put the filets in
a baking dish, pour the sauce over and bake in the oven, so the fish would
not fall apart. Contrary to what Chef Richard says, this dish is
customarily served with mashed potatoes in my neck of the woods.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The rapture! Separation of church and state”