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
- 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.
- 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!