Submitted by: Eric H. - TX
(note: don’t skimp on this, for it is the essence of the recipe)
- ¼ Cup Flour
- ¼ Cup Bacon Grease
- 2 Cups Chopped Onions
- ½ 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
- ½ teaspoon Pepper
- 6 ounces Tomato Paste
- 1 16-Ounce Can of Tomatoes and Liquid
- 8 Ounces Tomato Sauce
- 1 teaspoon Tabasco
- ½ 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
- 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.