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Redfish Coo-Be-Yon

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Creole Sauce:
(note: don’t skimp on this, for it is the essence of the recipe)
• 1/4 Cup Flour
• 1/4 Cup Bacon Grease
• 2 Cups Chopped Onions
• 1/2 Cup Chopped Green Onions
• 2 Cloves Garlic, Minced
• 1 Cup Chopped Green Bell Pepper
• 1 Cup Chopped Celery and some Leaves
• 1 teaspoon Thyme
• 2 Bay Leaves
• 3 teaspoons Salt
• 1/2 teaspoon Pepper
• 6 ounces Tomato Paste
• 1 16-Ounce Can of Tomatoes and Liquid
• 8 Ounces Tomato Sauce
• 1 teaspoon Tabasco
• 1/2 Cup Chopped Parsley
• 1 tablespoon Lemon Juice

(note: I modify the recipe. The original calls for baking whole fish with head and tail, makes pretty presentation, just not as practical as serving "ettouffe" style).
• 6-Pound Redfish or Red Snapper, Filleted, Cut into
  Large Cubes
• 40 Medium Shrimp, Raw and Peeled
• 1 stick Butter
• Creole Sauce (see recipe above)
• 2 teaspoons Grated Lemon Rind
• 6 Cups Cooked Rice

Creole Sauce:
• In a large skillet or Dutch oven, make a dark brown roux
  of flour and bacon grease.
• Add onions, green onions, green pepper, garlic, celery and
  leaves, thyme, bay leaves, salt, and pepper; sauté uncovered
  over medium flame until onions are transparent and soft,
  about 30 minutes.
• Add tomato paste; sauté for 3 additional minutes.
• Add diced tomatoes with liquid and tomato sauce;
  simmer very slowly, partially covered, for 1 hour,
  stirring occasionally.
• Add Tabasco, parsley, and lemon juice; stir, cover,
  and remove from heat.
• It’s best to let sauce set for several hours or overnight.
  Makes about 4 cups.
• Remove bay leaf before serving. Freezes well.

• Bake the fish in butter and Creole sauce in oven at
  350 degrees until firm.
• Add shrimp and cook until shrimp turns pink. Add lemon rind.
• Prepare a bed of rice and serve court bouillon over rice.

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