How To Make Mississippi Redfish Court Bouillon
Tender and flaky Mississippi redfish is cooked in court bouillon, a French broth packed with vegetables, and served over rice, for a filling meal!
Render the bacon. Add 3 tablespoons each of butter and flour, and make a light brown roux.
Stir in and sauté the onions and garlic until tender. Add and sauté the bell peppers. Stir in the okra and season with salt and black pepper.
Add tomatoes and Creole seasoning and bring to a simmer. Stir in wine, lemon, and fish stock, and then bring to a boil.
Chop peanuts in food processor and blend with flour. Dust shrimp with peanut flour.
In a separate sauté pan, sauté redfish and shrimp in remaining butter as needed, in batches until lightly browned. Add the shrimp and redfish to the court bouillon, then add the crabmeat and cover.
Simmer for 20 minutes. Season with salt, pepper, Tabasco, and Creole seasoning to taste.
Seafood Dirty Rice:
Cook off bacon. Add chicken livers and cook through. Remove, chop, and return to pan.
Add shrimp and season with salt and pepper. Add onions and garlic and sauté. Stir in rice, butter, and fish stock. Then pour the beer into the fish stock.
Bring to a simmer. Cover and finish in 400 degrees F oven for 20 minutes. Season with parsley, salt, and pepper.
Serve court bouillon over Seafood Dirty Rice, and enjoy!
- Calories: 920.96kcal
- Fat: 32.81g
- Saturated Fat: 13.08g
- Trans Fat: 0.62g
- Monounsaturated Fat: 11.49g
- Polyunsaturated Fat: 5.38g
- Carbohydrates: 116.42g
- Fiber: 7.70g
- Sugar: 6.98g
- Protein: 35.65g
- Cholesterol: 180.75mg
- Sodium: 1509.86mg
- Calcium: 180.63mg
- Potassium: 1180.73mg
- Iron: 5.35mg
- Vitamin A: 701.33µg
- Vitamin C: 62.18mg
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