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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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