Dive into authentic Louisiana flavor with our Redfish Courtbouillon recipe! This hearty dish combines tender redfish with a rich, savory tomato-based sauce seasoned with bold Cajun spices.  This classic Cajun stew is now as simple as 1 (Louisiana Fish Fry Étouffée Base), 2 (Louisiana Fish Fry Shrimp Creole Base), 3 (tomato sauce)! Perfect for family dinners or special occasions, it’s a classic Southern recipe that brings the taste of Louisiana to your table.

Ingredients

  • 1 bag Louisiana Fish Fry Products Étouffée Base
  • 1 bag Louisiana Fish Fry Products New Orleans-Style Shrimp Creole Base
  • 2 lbs. redfish filets, cut into 2 oz. pieces
  • 10 Tbsp. butter
  • 4 cups water
  • 1 can of tomato sauce, 8 oz.
  • 1 cup chopped green onions
  • 4 cups cooked rice

Directions

  1. In a saucepan, melt butter. Add Étouffée and Shrimp Creole Bases and stir over medium heat for 3 minutes. Add water and tomato sauce. Stir well then simmer for 10 minutes. 
  2. Add redfish and simmer on low until 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. Enjoy!

Pro Tips

Oysters in Your Air Fryer

Ever wondered whether you should try oysters in your air fryer? So have we, and we were curious enough to test it out.

Click here for the full Air Fried Garlic Butter Oysters recipe page.

Spoiler alert: Yes, you can and yes, you should.

Oranges in your Seafood Boil

Try using oranges instead of lemons in your crawfish boil!

-submitted by Timothy Dunn

Fresh Fruit Cobbler

Want to use fresh fruit in your cobbler? Here’s what to look for in season. Bananas, apples and lemons are available year round. In the summer try blueberries, peaches, blackberries, plums and raspberries. Come fall, go for pecans, cranberries, figs or pears. Try chestnuts in your winter cobbler. And in the spring use apricots, strawberries or rhubarb.

Non-Cherry Glazed Pork

If cherry isn’t really your jam, try Elizabeth Hunter’s Cherry-Glazed Pork Meatballs with any jam flavor to make it your own (we promise, Elizabeth won’t mind).

N.O. Style BBQ

Don’t let shrimp have all the fun. Try our New Orleans Style BBQ Shrimp recipe with chicken, pork tenderloin, fish or chargrilled oysters too! Here’s how to make Chargrilled Oysters.

Sweet Potatoes

Swap out regular potatoes for a yammin’ variation on seafood boils. A little sweetness goes a long way when you throw in fresh sweet potatoes. Your boil buddies will be wowed by this unexpected twist!

Potato Salad Gumbo

For true Louisiana-style gumbo, serve with potato salad and French bread! Try these potato salad recipes: Cajun Potato Salad or Out of Mayo Potato Salad.

Pasta Etouffée

To change things up a bit, try pasta instead of rice when cooking with our Shrimp Creole Base or Etouffée Base.

Have a pro-tip? Share it here.

Submit